Coffee Blueberry Pie

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Coffee as a drink is not a go to for me and half my family, but Coffee Blueberry Pie is an easy choice for a second helping! At first glance this pie seems like a weird experiment in the kitchen that wouldn’t work at all, and I can honestky say…it surprised me completely with how good a slice of this tastes!

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.

creamy coffee filled pie

coffee cheesecake pie with 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. In the meantime though, let’s just sit and enjoy a slice of this together first.

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 might seem controversial so I’d love to know what ingredients you’d mix into a pie??

How to prepare the Coffee Blueberry Pie

  • Create your pie dough: Combine the dry ingredients and add in the very cold butter and ice water until the dough is formed and smooth.
  • Rest your dough: The dough needs to be well chilled.
  • Roll out and bake the dough: When ready, roll the dough out, press into your pie dish and then blind bake.
  • Roast your blueberries: We want them juicy and soft.
  • Creat the coffee filling: Combine the cream filling, spoon into the pie crust and smooth out.
  • Finish with the juicy blueberries: Spoon the roasted blueberries on top.
  • Serve: Slice and serve this immediately.

Tips to make the best Coffee Blueberry Pie

Pie crust: This can be made a day or two ahead and kept in an airtight container until you are ready to put the creamy coffee filling and blueberry sauce on top.

Coffee filling: You can make this ahead and refrigerate up until serving, though it’s best served the day it’s made.

Mascarpone sub: If you cannot source mascarpone easily where you live, a great sub would be cream cheese, though you might want to add a tablespoon or two of cream as mascarpone is not ordinarily as thick as cream cheese.

Best served: This Coffee Blueberry pie is best made within an hour of serving or refrigerated prior to serving.

More pies you’ll enjoy

Banoffee Pie

Cereal Pie

Strawberry and Rhubarb Pie

pie filling

Coffee Blueberry Pie
Recipe by Roamingtaste
Serves 10

Ingredients:
Pastry
240 grams / 1 1/2 cups plain flour
1 tablespoon superfine sugar
1/4 teaspoon ground cardamom
Small pinch of salt
100 grams / 3.5 ounces butter, chilled and finely cubed
1/3 cup ice water
Filling
500 grams / 1.1 pounds mascarpone
150 grams / 1/2 pound quark or ricotta
1/3 cup strong coffee or espresso
55 grams / 1/4 cup superfine/caster sugar
Blueberries
1 cup blueberries, roughly chopped
55 grams / 1/4 cup superfine/caster sugar

Directions:
Place the flour, sugar, cardamom and salt into a bowl and stir through to combine.

Rub in the butter until they have been flattened into the flour (don’t be afraid to use your hands here). Lastly, sprinkle half the ice water over and mix through, adding more water as necessary and the dough just holds together when you squeeze it in your palm.

Knead on a floured surface and refrigerate for minimum 1 hour or overnight.

Preheat the oven to 200ºC/400F and roll the refrigerated dough out and press into your pie dish.

Bake in the oven for 25 minutes or until golden

Remove and allow to cool.

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Meanwhile, place the blueberries and sugar in a baking dish and stir the sugar throughout.

Bake in the oven for 12 minutes. Remove and allow to cool.

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Place the mascarpone, quark, coffee and sugar in a bowl and combine until smooth.

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Spoon the coffee into the pastry base and spread it evenly out. Lastly, spoon the blueberry topping over the creamy filling.

Slice and serve.

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Coffee Blueberry Pie

Coffee Blueberry Pie

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  • Author: Sylvie
  • Prep Time: 20 minutes
  • Cook Time: 37 minutes
  • Total Time: 57 minutes
  • Yield: Serves 10 1x
  • Category: Pies & Tarts

Description

A creamy coffee filling with a sweet roasted blueberry topping makes this pie a standout.


Ingredients

Scale

Pastry
240 grams / 1 1/2 cups plain flour
1 tablespoon superfine sugar
1/4 teaspoon ground cardamom
Small pinch of salt

100 grams / 3.5 ounces butter, chilled and finely cubed
1/3 cup ice water
Filling
500 grams / 1.1 pounds mascarpone
150 grams / 1/2 pound quark or ricotta
1/3 cup strong coffee or espresso
55 grams / 1/4 cup superfine/caster sugar
Blueberries
1 cup blueberries, roughly chopped
55 grams / 1/4 cup superfine/caster sugar


Instructions

  • Place the flour, sugar, cardamom and salt into a bowl and stir through to combine.
  • Rub in the butter until they have been flattened into the flour (don’t be afraid to use your hands here). Lastly, sprinkle half the ice water over and mix through, adding more water as necessary and the dough just holds together when you squeeze it in your palm.
  • Knead on a floured surface and refrigerate for minimum 1 hour or overnight.
  • Preheat the oven to 200ºC/400F and roll the refrigerated dough out and press into your pie dish.
  • Bake in the oven for 25 minutes or until golden.
  • Remove and allow to cool.
  • Meanwhile, place the blueberries and sugar in a baking dish and stir the sugar throughout.
  • Bake in the oven for 12 minutes. Remove and allow to cool.
  • Place the mascarpone, quark, coffee and sugar in a bowl and combine until smooth.
  • Spoon the coffee into the pastry base and spread it evenly out. Lastly, spoon the blueberry topping over the creamy filling.
  • Slice and serve.

Notes

Pie crust: This can be made a day or two ahead and kept in an airtight container until you are ready to put the creamy coffee filling and blueberry sauce on top.

Coffee filling: You can make this ahead and refrigerate up until serving, though it’s best served the day it’s made.

Mascarpone sub: If you cannot source mascarpone easily where you live, a great sub would be cream cheese, though you might want to add a tablespoon or two of cream as mascarpone is not ordinarily as thick as cream cheese.

Best served: This Coffee Blueberry pie is best made within an hour of serving or refrigerated prior to serving.

Recipe by Roamingtaste

 

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