Blueberry Caramel Pie

The dough:

  • 150 gram butter, room temperated

  • 1,5 deciliter sugar

  • 1 teaspoon vanilla powder

  • 3,5 deciliter wheat flour (about 210 grams)

  • 1 teaspoon baking soda

  • 1 ml salt

  • 2 tablespoons golden syrup

 

The filling:

  • 500 gram blueberries

  • 2 teaspoons potato starch

  • 2 tablespoons sugar

 

How to:

Heat the oven to 175 degrees Celsius

 

Blend the soft butter and the sugar in a bowl with a fork

 

Add the dry ingredients and the syrup and blend to a dough with a spoon/fork or with your hands.

 

Press out the dough evenly and up on the edges in a pie plate or pie dish, (If that is what you call it?), that is about 24 centimeters in diameter

 

Put the pie in the oven and let it bake until the dough has stopped “boiling” and gotten a nice golden color, maybe 10-15 minutes.

 

Put the berries in a bowl with the sugar and the starch, stir

 

Pour the berries on top of the now golden pie dough and spread out.

 

Put the pie back in the oven, lower down, and let it be until the blueberries are cooked, maybe 20-30 minutes.

 

The original recipe had the bottom in the oven just a little bit, while I have it there until its golden brown, to get more caramel taste.

To protect the already golden crust on the sides the second round in the oven I always place the dish on an aluminum foil and fold the foil cover the edges on the pie, so they don’t burn. See it here in the video. The blueberries are still exposed to the oven but the edges all around are covered with the foil and will therefore not be burned and delicious.

 

Eat together with the Raw vanilla sauce!

 

See the recipe to the Raw Vanilla sauce here.

 



We always use organic when it comes to everything derived from plants because of the pesticides and herbicides they use in “conventional” farming

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