Today, in Gastronomy Mondays in the Ardennes, chef Orphée from the hotel restaurant Robinson reveals his recipe for blueberry pie.
Blueberries are wild fruits that grow in our Ardennes undergrowth. There is a tradition in the way of picking them. The easy solution to harvest your blueberries without damaging them: use a comb which is used to pick the fruit without dropping it and without unhooking the leaves. Be delicate so as not to damage the plants and be able to pick some the following year.
Blueberry pie ingredients. (for 8 people):
Dough
- 250g of flour
- 125g of butter
- 15 cl milk
- 1 / 2 bags of baking powder
- 1 jaune d'oeuf
- 100g sugar
- 1 pinch of salt
The cream taken
- 3 whole eggs
- 25 cl liquid cream
- 15 cl milk
- 100g sugar
- vanilla extract
- an orange zest
- 700g blueberries
Recipe flow
Making the dough
- Pour the flour into a container.
- Add the soft butter and a pinch of salt.
- Fold the flour over the butter and mix the dough well.
- Add the baking powder.
- For the personal touch, rap a zest of orange.
- Pour the milk into wells in the dough.
- Rework the dough by adding flour. This allows the paste to come off.
- Form a ball with your dough.
- Roll out the dough using a rolling pin.
- Roll the dough around the roll and place it gently on your mold.
- Adjust your dough well to the mold.
- Remove the excess. This will serve you for finishing.
- You can pre-cook your dough to firm it up.
Realization of the set cream
- Pour the whole eggs into a bowl along with the sugar.
- Add the vanilla extract.
- Mix everything well.
- Add the liquid cream. You can cut a little with milk to have more quantity.
- Put the blueberries at the bottom of the dough and pour the set cream.
- With your excess dough, make strips and place them on the pie.
- Sprinkle the strips with sugar to caramelize during cooking.
- Bake the blueberry tart at 180°C for about 30 minutes.
Good appetite and good tasting.
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