Blueberries are quite possibly at their very best when baked or cooked. Their floral, almost saccharine perfumes and flavors are brought out from hiding when combined with sweeter ingredients such as sugar or vanilla, and even more so when paired with earthy herbs such as thyme or rosemary. This easy to follow pie recipe makes superb use of the ever-available berry, and really draws out that pop of delicious sweetness from them.
Equal parts delightful and simple, this dessert is packed with flavours- from the sweet, floral bursts of juice from the blueberries, and to the earthy notes of the thyme- it makes for a crowd-pleasing end to any dinner, or the perfect picnic treat. Looking for something a bit different? Why not grate some lemon zest into the custard mix before baking!
1 cup Graham crackers
4 tbsp unsalted butter, melted
1/3 cup brown sugar
1 and 1/2 pints of fresh blueberries
1 egg, plus 1 egg yolk
½ cup of cream
½ cup of milk
¼ tbsp of vanilla extract
½ cup of sugar
Honey for serving
Preheat oven to 350°F.
To make the Graham cracker crust, blitz the crackers in a food processor and add the melted butter and sugar. When well blended, scoop out into a pie dish and press down and level out. Bake for 8-10 minutes until golden brown and set aside to cool.
In a mixing bowl, whisk the egg and egg yolk with the cream, milk and vanilla extract before adding the sugar. Pour the blueberries into the cooled pie crust, followed by the custard mix. Bake for 40-45 minutes until the custard is set, before allowing to cool for at least 2 hours. Best served chilled with a generous drizzle of honey and a few sprigs of thyme.
This has been a sponsored post, reviewing the produce and products available through Green Bean Delivery.