Blueberry Pie with a Beijing Twist

Ingredients

In this Beijing-style adaptation of the classic Blueberry Pie, we infuse the filling with traditional Beijing spices like star anise and cinnamon, adding a unique twist to the original recipe. The crust remains flaky and buttery, but the addition of these aromatic spices gives the pie a distinct Beijing flavor profile. We alse have the original recipe for Blueberry Pie, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 cup (226g) unsalted butter, cold and cubed 1 cup (226g) unsalted butter, cold and cubed
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/4 cup (50g) brown sugar 1/4 cup (50g) brown sugar
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground star anise 1/2 teaspoon ground star anise
• 4 cups (500g) fresh blueberries 4 cups (500g) fresh blueberries
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/4 cup (30g) cornstarch 1/4 cup (30g) cornstarch
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 1 tablespoon butter, for dotting 1 tablespoon butter, for dotting

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 11g
• Carbohydrates (total, sugars): 39g, 19g
• Protein: 3g
• Fiber: 3g
• Salt: 0.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
2. 2.
   Add the granulated sugar, brown sugar, ground cinnamon, and ground star anise to the flour mixture. Stir until well combined.
3. 3.
   Gradually add ice water, 1 tablespoon at a time, mixing until the dough comes together. Divide the dough into two equal portions, shape into discs, and wrap in plastic wrap. Refrigerate for at least 1 hour.
4. 4.
   Preheat the oven to 190°C (375°F).
5. 5.
   In a large bowl, combine the blueberries, granulated sugar, cornstarch, and lemon juice. Gently toss until the blueberries are coated.
6. 6.
   Roll out one disc of dough on a lightly floured surface to fit a 9-inch pie dish. Transfer the dough to the pie dish and trim any excess.
7. 7.
   Pour the blueberry filling into the pie crust. Dot the filling with small pieces of butter.
8. 8.
   Roll out the second disc of dough and place it over the filling. Trim any excess dough and crimp the edges to seal the pie.
9. 9.
   Cut a few slits on the top crust to allow steam to escape during baking.
10. 10.
    Bake the pie for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
11. 11.
    Remove from the oven and let the pie cool for at least 2 hours before serving.

Treat your ingredients with care...

• Blueberries — Make sure to use fresh blueberries for the best flavor and texture. Rinse them gently before using and remove any stems or leaves.
• Star anise — Ground star anise adds a unique flavor to the pie. If you can't find ground star anise, you can grind whole star anise in a spice grinder or use a mortar and pestle.

Tips & Tricks

• For an extra touch of Beijing flavor, sprinkle some toasted sesame seeds on top of the pie before baking.
• Serve the pie warm with a scoop of vanilla ice cream for a delicious contrast of temperatures and textures.
• If you prefer a sweeter pie, you can increase the amount of sugar in the filling according to your taste.
• Make sure to let the pie cool completely before slicing to allow the filling to set.

Serving advice

Serve the Beijing-style Blueberry Pie as a delightful dessert after a Beijing-inspired meal. It pairs well with a cup of hot tea or a scoop of vanilla ice cream.

Presentation advice

Present the pie on a decorative plate or pie dish, showcasing the golden crust and vibrant blueberry filling. Dust the top with powdered sugar for an elegant touch.