Sweet Blueberry Buttermilk Pies with Chamomile Cream
Try this Sweet Blueberry Buttermilk Pies with Chamomile Cream recipe
Try this Sweet Blueberry Buttermilk Pies with Chamomile Cream recipe
- 1 teaspoon kosher salt
- 1 egg, beaten
- 1 cup heavy cream
- 1/4 cup cornstarch
- 1 large egg yolk
- 1/3 cup almond flour
- 1/4 cup coconut sugar or brown sugar*
- 2 1/2 cups all-purpose flour plus more for rolling
- 1 cup (2 sticks) chilled unsalted butter cut into pieces
- 1/3 cup cold buttermilk plus more if needed
- 4 cups fresh or frozen blueberries ( i used about 4 cups)
- 1/2 cup coconut or brown sugar*
- 1 tablespoon vanilla extract + 1 vanilla bean seeds removed (vanilla bean optional)
- 4 tablespoons salt butter softened + cubed
- 2 chamomile tea packs or 1 tablespoon loose chamomile tea
- 1 tablespoon honey or powdered sugar
- 1 vanilla bean (seeds only) or 2 teaspoons pure vanilla extr
- Carbohydrate 257.637525318371 g
- Cholesterol 681.050000207732 mg
- Fat 117.518300059975 g
- Fiber 12.406200096336 g
- Protein 48.7540200425419 g
- Saturated Fat 61.2246925355382 g
- Serving Size 1 1 (8 INCH) PIE 4 MINI PIES (600g)
- Sodium 5621.9011051164 mg
- Sugar 245.231325222035 g
- Trans Fat 8.26294900416725 g
- Calories 2282 calories
Step-by-step
- Place the almond flour, granulated sugar, salt, and all-purpose flour in a large bowl. Add butter and use your fingers to break the butter into the flour until mixture resembles small peas.
- Whisk egg yolk with 1/4 cup cold buttermilk in a small bowl and then add the egg mixture to the flour mixture. Mix with a wooden spoon, drizzling in more buttermilk as needed (no more than 1 tablespoon at a time), until dough just comes together (a few dry spots are ok).
- Gently knead dough on a lightly floured surface until no dry spots remain, about 1 minute. Divide dough in half. Shape each piece into a circular disk.
- Grease an 8-inch pie plate or 4 mini pie plates.
- Roll out 1 disk of dough onto a lightly floured surface to a 12-inch round. Carefully transfer the crust to the prepared pie plate (OR cut 4 smaller circles for mini pies). Lift up the edges and allow the dough to sink down into the dish. Trim edges to even out crust if needed, then prick the bottom of the dough with a fork a few times.
- Grab the remaining disk of dough and roll it out onto a lightly floured surface to a 12-inch round (or 4 smaller rounds). Transfer to a parchment-lined baking sheet. Set aside.
- In a large bowl toss together the blueberries, coconut sugar, cornstarch, vanilla extract, vanilla bean seeds and butter. Toss well to coat making sure everything is well mixed.
- Spoon the filling into the prepared pie plate or plates. Make sure to scrape in all the good juices left in the bowl!
- Grab the reserved pie round(s) and place overtop of the blueberries. Push the edges of the top crust into the pie plate and then crimp the edges of the bottom crust together with the top crust.
- Brush the top crust with the beaten egg and then, using a sharp knife, slice four holes in the top of the crust for air pockets.
- Cover and chill pie until crust is firm, at least 1 hour or up to 2 days. Place pie or pies on a baking sheet and bake until juices are bubbling and crust is deep golden brown, about 40-50 minutes (the mini pies cook in about 30 minutes). If the crust is getting too brown, tent with foil.
- Transfer to a wire rack and let cool slightly before cutting.
- Add 1/2 cup of cream to a small sauce pan and bring to a low bowl. Add the tea bags, remove from the heat, cover and steep for 20 minutes.
- After 20 minutes, squeeze any of the cream out of the tea bags. Place the cream in the fridge to cool for about an hour.
- Once the cream is cool, add it to a large bowl along with the remaining half cup of cream. Using an electric mixer, beat on high speed until soft peaks form. Beat in the vanilla and honey until combined.
- Store in the fridge until ready to serve.
Sweet Blueberry Buttermilk Pies with Chamomile Cream: A Taste of Home
Baking has always been my sanctuary, a place where I can escape the daily grind and create something beautiful and delicious. The aroma of warm pastry, the gentle crackle of the crust – these are the simple pleasures that ground me. This recipe, for Sweet Blueberry Buttermilk Pies with Chamomile Cream, is a reflection of that, a testament to the comforting power of homemade treats. It's a recipe born from a desire to bring a touch of rustic charm and sophisticated flavour to the classic blueberry pie.
The inspiration struck me during a quiet afternoon spent in my garden. The chamomile flowers were in full bloom, their delicate scent drifting on the gentle breeze. The idea of incorporating that calming fragrance into a dessert sparked something within me, a yearning to create something both comforting and refined. And so, the journey began, an exploration of textures and tastes culminating in this exquisite pie.
The Crust: A Foundation of Delight
The buttermilk crust is the heart of this pie. Its tender crumbly texture, a delicate balance between sweet and savory, provides the perfect canvas for the sweet blueberry filling. I prefer using almond flour in part of the mixture to add a subtle nutty note that complements the blueberries beautifully. The process is simple, yet the result is far from ordinary. Each bite offers a delightful contrast of textures – the flaky crust yielding to the juicy berries.
The Filling: A Burst of Summer Sunshine
The blueberry filling is generously laden with plump, juicy berries – whether fresh or frozen, the result is equally delightful. The addition of coconut sugar lends a subtle caramel-like sweetness that perfectly balances the tartness of the blueberries. A touch of cornstarch helps to thicken the filling without making it heavy, ensuring that each bite is a delightful explosion of flavour.
The Chamomile Cream: A Touch of Elegance
The chamomile cream is the crowning glory of this pie. The delicate floral notes of chamomile infuse the cream with a soothing aroma and a subtle, almost ethereal sweetness. The cream itself is light and airy, its smooth texture contrasting beautifully with the slightly rustic crust and juicy berries. It's a perfect complement to the rich blueberry filling, adding a layer of sophisticated elegance to an otherwise classic dessert.
More Than Just a Pie
This pie is more than just a dessert; it's an experience. It's about slowing down, savouring the moment, and appreciating the simple joys of creating something delicious with your own hands. It's about sharing the warmth and love that goes into each bite, whether it's with family, friends, or simply enjoyed in quiet solitude. This pie is a celebration of the everyday, a reminder that even the simplest moments can be filled with extraordinary beauty and flavour.
The process of making this pie is a journey in itself. From the careful measuring of ingredients to the gentle kneading of the dough, every step is infused with intention. The aroma of baking blueberries fills the air, a sweet promise of the deliciousness to come. The final product – a golden-brown pie, glistening with juicy blueberries, topped with a cloud of fragrant chamomile cream – is a masterpiece, a testament to the magic that happens when passion meets ingredients.
So, gather your ingredients, roll up your sleeves, and embark on this delicious adventure. Let the sweet scent of blueberries and chamomile fill your home with warmth and invite you to savor the simple pleasures of homemade goodness. This recipe is not just a pie; it's an invitation to create a memorable experience, a small slice of happiness crafted with love and care.
Enjoy!
