Using summer’s bountiful harvest of blueberries to the fullest – today we have a delicious & healthy blueberry pie !
I love pie, always loved it, always will. Yesterday, I published a recipe for my bullet proof pie dough, and today I will show you what is probably the most versatile way to make tartelettes.
The inspiration? My girlfriend, me, and our insatiable appetite were walking down Jean-Talon when we saw one of my favorite bakeries in Montreal. I used to go there all the time, and I thought : “Hey it’s been a while since I’ve been here” – All three of us decided to go in. Since it was Léa’s first time, we had already given ourselves the mental check to try anything we wanted. I was very excited to make her try one of their strawberry tartelettes, since she never had them from there before. Needless to say, they were a hit. The perfect custard, the extremely sweet berries and light crust… Nomnomnom.
I told her about my second favorite bakery and she asked me to go there the next day. So we did. We tried a few tarts from the second bakery. While we appreciated the smaller size and the fact the fruits weren’t covered in syrup, we found the crust was overcooked, lacked flavour, and the custard was too sweet for us. We took inspiration from these two bakeries and created a tart that we felt was more balanced. And snack size. Guilt-free. That’s how we like it.
Here is the thing though, those little pies are super easy to make, and cost next to nothing [if you make them from scratch, of course]. Not to mention that if there is one thing Léa likes more than strawberries it is… wait for it… blueberries.
Boy did these babies go fast.
This is why I love this recipe: it is one of the most basic and simple ways to make pie.
First, you start by rolling your dough, place it in your pie shell, bake the crust, let it cool and add the custard (the French call it a crème pâtissière) and top with any fruits you like.
You can turn this into banana cream pie, by substituting the berries for bananas and adding a dollop of whipped cream on top. You can also use it as a base for a coconut cream pie, and, with a few tweaks you can turn into a key lime pie ! Leave a comment if you’d like me to show you how.
You like what you read ? Pin it and make it later !
Let’s get started. First, open up the 4 ingredient pie crust recipe and start that up. Then meet me back here and we’ll start the pie filling.
Snack Size Blueberry Tarts [sugar free]
- For the crème pâtissière aka custard :
- 200 ml heavy cream 35%
- vanilla bean 1/2 of one bean, whole or vanilla extract (1 tsp)
- 1 egg yolk
- 20 g cornstarch approx 1 tbsp
- 2 tbsp raw honey
- 1 pint of blueberries fresh - if you have less, don't worry, you probably won't need the entire pint
- Start with your pie crust - open the following link http://www.brokefoodies.com/perfect-pie-dough/ and follow the instructions
- Once your pie crust is ready, start the following :
- For the crème pâtissière :
- In a small-to-medium pot, heat your cream with the vanilla [see note] until it simmers - you want bubbles around the edges of the pot but do NOT let it reach boiling point. Turn off your stove but leave the pot in the same spot to keep it warm
- Separate your egg yolk from your egg white and beat the yolk with the honey and cornstarch until the mixture is homogeneous and there are no clumps
- Once your egg mixture is ready, slowly add half of the warm cream mixture [removing the vanilla bean prior] and mix together, nonstop
- Add the egg yolk & cream mixture to the rest of your warm cream mixture [which is still on the stove] and continue stirring until the mixture gets thick
- Once the mixture is thick, remove from the heat and cool in a bowl, saran wrap the top and put in the fridge
*for the vanilla in step 1 : if you’re using the vanilla bean, simply cut one bean in half and throw it in, no need to open it up and remove the inside, heating the cream will flavour it enough Cost per portion :0.75 $CA; 0.55 USD
Cost per recipe : 8.85 $CA ; 6.55 USD The cost in U.S. $ is based on a conversion from Canadian dollars to U.S. Dollars.
Try it, and see why I cannot get enough of this recipe. This is why I’m sharing it with you.
Make it, eat it and of course have fun with it !