Most people do not even know how to breathe without inhaling their first cup of coffee and for a non drinker like myself, the initial reaction of most is to say “oh you’re a tea drinker”, with my usual response of no surprising them. Yet, here we are with another coffee recipe because it is a great flavor.
And sometimes an idea can come out of nowhere. Walking up the escalator towards works can make you think of what to have for dinner. Being stuck in traffic can make you think about chocolate and raspberries and waking up can make you think about coffee and blueberries.
After walking fifteen miles yesterday, I’m convinced I could have eaten half of this to no consequences, though today likely won’t involve as much strolling through these concrete streets, but there is still a lot to be seen so who knows.
Friends, the brain doesn’t always have a clear path to the way it works but I’m grateful for the idea for this pie because how often would berries and coffee be smushed together in life. This pie is best made within an hour of serving or refrigerated prior to serving.
Coffee Pie with Blueberry sauce
125g butter, chilled and cubed
1/2 cup confectioner’s/icing sugar
Small pinch of salt
2 cups flour
1 egg yolk
1/2 cup ice water
1.1 pound/500g mascarpone
0.5 pound/250g quark or ricotta
1/3 cup strong coffee/espresso
1/4 cup superfine sugar
1 cup blueberries
1/4 cup superfine sugar
Place the butter, sugar and salt into a bowl and combine until well mixed. Rub in the flour until the mixture resembles fine breadcrumbs. Add in the egg, egg yolk and ice water and combine until a dough forms.
Knead on a floured surface and refrigerate for a minimum 30 minutes.
Preheat the oven to 180ºC/350F and roll the refrigerated dough out and press into your pie dish. Place in the freezer for 30 minutes.
Line with baking paper and fill with baking beans or rice and bake for 10 minutes or until the edges are golden. Remove the beans and paper and bake for a further 10 minutes.
Remove and allow to cool.
Meanwhile, place the blueberries and sugar in a small pot on low heat and covered. Cook until soft, stirring intermittently approximately 10 minutes. Set aside and leave covered.
Place the mascarpone, quark, coffee and sugar in a bowl and combine until smooth.
Spoon the coffee into the pastry base and even out. Lastly, spoon the blueberry topping over the creamy filling.
Slice and serve.
Note: You can make this ahead and refrigerate up until serving, though it’s best served the day it’s made.