Hi, become a member of my Brigade and access more 500 FREE Recipes!
You just have to create a FREE account to access all cooking recipes of my website (excepting courses and masterclasses of the Academy).
Join us now and enjoy more 500 free recipes (almost french, but also european, asiatic and american)
15 thoughts on “Blueberry Pie”
Once again terrific recipe!!!! Thank you chef Albouze for the trick for rolling out pie dough much easier than the old way of chilling and using floured surfaces.
I am glad you loved it! ☺️
I did this one yesterday for mother’s day, excellent recipe and it’s a killer, very well balanced, the crust is not sweet and create a very good contrast the filling, the blueberries goes very well with the rose water, i discovered this Timut black pepper that definitly add a special dimension to this recipe … i have added just a bit of naturel amond extract to the almond cream,
Hi Chef Albouze,
You really inspired. I made this yesterday as a gift for my mom on Mother’s Day today.
It was a success. I used Pectin NH since that I have it and Dried Pea flowers since I couldn’t find any freah Allysum flowers.
The taste was incredible and very well balanced. Between the rose water, Tibut Pepper and lemon, the taste rich another level…. How I wish I can show you the picture.
Thank you so much Chef….
DLY
What a Fabulous pie! My favorite now. And I did not like blueberries before this!
I told you!😋
Hi Chef, can I use fresh blueberries in place of frozen wild ones? Does it make a significant difference?
Cheers.
Well, frozen blueberries release more moisture and are more convenient in this configuration. Fresh blueberries are ok..
Hi Chef, this is delicious yummy. Like always . Chef, can I make pumpkin pie with crust pie? I am little confused , the filling of pumpkin, vanilla custard and the almond cream the texture is (almost similar), why is it made with different doughs?
Thank you again, for the spectacular recipes.
Hi Marimar, sugar dough is not suitable for pumpkin pie. Please look up my Pumpkin pie recipe and follow the recipe. Enjoy!
Made this and it was amazing! Didn’t have any pectin, but if I remember I used cornstarch as a substitute. Can’t remember what I did, but turned out well. Everyone loved the pie!
I was actually surprised the Timut Pepper actually tasted like grapefruit. I don’t think of pepper and grapefruit in the same sentence.
Hey Bruno,
Your channel is pure food porn!
So I made this today. My partner is American and she loves blueberries.
My one question is about the cooking of the fresh and frozen berries together in the tart base.
It seems the berries gave off quite a bit of liquid in the tart base. Is there any way you would recommend to absorb that juice from the uncooked berries?
Thanks again for keeping me wanting to attempt your creations!
Hamish (South Africa)
Thank you for your kind thoughts!..
Well, use fresh blueberries instead or 50/50 as the recipe suggest 🌞
Baked this today. I really thought this would be too sweet, but it was just perfect! Fantastic recipe. Beautiful balance of sweetness and texture. Baked with 20cm tart pan, reduced recipe by x0.75
☺️