Home » Fresh Blueberry Pie (Blueberry pie)

Fresh Blueberry Pie (Blueberry pie)

by Ada Parisi
5 min read
Crostata di mirtilli freschi (blueberry pie)

Fresh Blueberry Pie, or the famous blueberry pie American. The sweet now is easy to prepare, rich in fresh fruit and, I would add, not too caloric, given that it is a very simple dough made with durum wheat and stuffed with blueberries lightly sweetened and scented with lemon zest.

The original recipe of blueberry pie

This tart fresh blueberries But I made a change from the original recipe: I used the durum wheat instead of flour 00, because I wanted a more rustic and consistent result. You can safely choose the flour that you prefer. Careful to cool the mixture well before you roll it out, because it's pretty flaky.

Consider that this sweet, After cooking, It has a smooth texture, because the base fruit juice gradually absorbs: the advice is to enjoy the warm Blueberry Pie, accompanied by ice cream (I did a little’ of Strawberry ice cream and I served so, with a nice contrast between the warm Blueberry Pie and ice cold).

Of course you can also use other fruit: It is delicious with fresh strawberries, mixed berries, apricots. Is’ a sweet simple and perfect for breakfast or a snack but, As always, well presented becomes a dessert that everyone will enjoy. Please remember to take a look at special RECIPES OF PIES and at RECIPES WITH BERRY. And now I wish you good day and good weekend!

Crostata di mirtilli freschi (blueberry pie)

FRESH BLUEBERRY TART, BLUEBERRY PIE: (doses for a cake of approximately 22 cm)

Portions: 8 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )



250 grams of durum wheat

120 grams of cold butter

40 grams of sugar

a pinch of salt

very cold water, to taste

grated rind of half a lemon, organic

an egg yolk to brush the tart

butter and flour for the cake Pan, to taste


750 grams of fresh blueberries

grated rind of one lemon organic

a teaspoon of lemon juice

80 grams of sugar


For the dough put the semola on the work top, the diced cold butter and work with your fingertips until mixture to large crumbs. Add sugar, lemon zest, salt and lots of cold water how much needed to obtain a firm dough and homogeneous. Wrap the panetto in food film and put it in the refrigerator for at least an hour.

Meanwhile, mix in a bowl the cranberries with sugar, the zest and lemon juice.

After the time of storage of the dough, grease and flour the cake tin and spread half mixture on bottom and sides. Prick the base with the prongs of a fork and pour the cranberries. With the rest of the dough, make lots of strips (fairly thick, so that the pie is well covered) and decorate the tart. Brush the surface with egg yolk beaten with little milk. Store cake in refrigerator until ready to bake.

Preheat the oven to 180 degrees and bake for 40 minutes or until the pastry is golden and bubbling fruit juices you won't see through the holes of the tart. Serve warm Blueberry Pie, accompanying it with ice cream or whipped cream. Bon appétit!

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