Nutty Blueberry Pie

Last Sunday we celebrated Mother's Day in France. I must admit that being a mother now this celebration has totally a different connatation for me than it was before. Well I still of course offerred my gifts to my mother and to my mom-in-law but I never imagined how nice it was to be pampered and be offered gifts too on this day. Well I mean aside from my birthday it is great that we have this extra day of the year to feel love and important. As the weather was great we opted for a barbeque in the garden. We didn't want to spend too much time on the kitchen, so we just had some salad of beets, pink radishes, tomato cherries that were all freshly picked from the garden topped with some feta cheese and basil leaves for entrée. We threw some lamb meat and prawns on the grill and roasted them with rosemary as we chit chat. And lastly to finish off, we had this delicious nutty blueberry pie I prepared the night before. It was really a great lunch that lasted for more than four hours, well you know French lunches they last for hours and hours. I hope all the mom's out there had a great day too! Happy Mother's Day to all my friend bloggers!

PS. I am deeply touched by your warm messages :-) Thank you I miss you all too!

I am sending out a slice of this very original Nutty Blueberry Pie to the gorgeous Lore of Culinarty, the talented cook and photographer behind this delicious blogging event Original Recipes. Don't forget to check out the round-up of this event.


Nutty Blueberry Pie

Ingredients:
For the the short crust pie
(you can replace this with a crust pie ready to use if you don't have a lot of time)
125g/4oz plain flour
pinch of salt
55g/2oz butter cubed *
30-45ml/2-3 tbsp cold water

Put the flour and salt in a large bowl and add the cubes of butter. Use your fingertips to rub the butter into the flour until you have a mixture that resembles coarse breadcrumbs with no large lumps of butter remaining. Try to work quickly so that it does not become greasy. Using a knife, stir in just enough of the cold water to bind the dough together. Wrap the dough and chill for 10-15 minutes before using. Alternatively using a food processor, put the flour, butter and salt in the food processor and pulse until the fat is rubbed into the flour.With the motor running, gradually add the water through the funnel until the dough comes together. Only add enough water to bind it and then stop. Wrap the dough in clingfilm as before and chill for 10-15 minutes before using.

For the Filling:
1 jar of blueberry jam (about 12 oz)
250 g of fresh blueberries
50 g of chopped hazelnuts
50 g of chopped almonds
50 g of chopped macadamia nuts
50 g of finely chopped pistachio nuts
1 egg yolk some
icing sugar for decoration

Procedure:
In a bowl combine your blueberry jam with the fresh blueberries. Pour this mixture into the pastry shell. Top it with chopped hazelnuts, almonds and macadamia nuts. Brush with egg yolk the side crust and drizzle over the pistachio nuts. Bake the pie for about 20-30 minutes at 180° celsius.



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Mango Blueberry Opera Cake
Chocolate Eclair with Blackberries