Summer

Coffee Blueberry Pie

January 19, 2016
2 Ratings
Photo by Sylvie @ Roamingtaste
Author Notes

A creamy coffee filling with a sweet roasted blueberry topping makes this pie a standout —Sylvie Taylor @ Roamingtaste

  • Prep time 20 minutes
  • Cook time 35 minutes
  • Serves 10
Ingredients
  • Pastry
  • 1 1/2 cups flour
  • 1 tablespoon superfine sugar
  • 1/4 teaspoon ground cardamom
  • Small pinch of salt
  • 100 grams butter, chilled and finely cubed
  • 1/3 cup ice water
  • Filling
  • 1.1 pounds mascarpone
  • 1/2 pound quark or ricotta
  • 1/3 cup strong coffee/espresso
  • 1/4 cup superfine sugar
  • Blueberry Topping
  • 1 cup blueberries
  • 1/4 cup superfine sugar
In This Recipe
Directions
  1. Place the flour, sugar, cardamom and salt into a bowl and stir through to combine.
  2. Rub in the butter until they have been flattened into the flour (don’t be afraid to use your hands here). Lastly, sprinkle half the ice water over and mix through, adding more water as necessary and the dough just holds together when you squeeze it in your hand.
  3. Knead on a floured surface and refrigerate for a minimum hour or overnight.
  4. Preheat the oven to 200ºC/400F and roll the refrigerated dough out and press into your pie dish.
  5. Bake in the oven for 25 minutes or until golden
  6. Remove and allow to cool.
  7. Meanwhile, place the blueberries and sugar in a baking dish and stir the sugar throughout.
  8. Bake in the oven for 12 minutes. Remove and allow to cool.
  9. Place the mascarpone, quark, coffee and sugar in a bowl and combine until smooth.
  10. Spoon the coffee into the pastry base and spread it evenly out. Lastly, spoon the blueberry topping over the creamy filling.
  11. Slice and serve.
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