I want PIE!

[Rouge]

Ok its decided I'm making blueberry pie tomorrow night. I found a good recipe in my Martha Baking Handbook. I'll cheat though and use a bought short crust base and cut out stars of short crust pastry and layer them. I like your filling though PB I like the idea of using amaretti biscuits instead of corn flour. Are these tried and true recipes?

[Pretty Butterfly]

Yep!!! I have an old awesome cook book. I love making dessert more than cooking dinner!! Doing a citrus tart tonight.....


eta.. the lime was originally hand made pastry, but the bought is good, and easy, too. Dont use bought on the blueberry, just not the same....

[Rouge]

I've got a recipe for Pate Brisee Pastry so I'll use that

[Phteven]

Because I'm lazy I googled this recipe instead of typing it myself. It's absolutely delish and the pecans and oats make it feel like it's healthy

I make it with thinly sliced pink lady (or similar) apples and a punnet of blueberries

Blueberry Pecan Crumble

If you don’t have enough blueberries, toss in any other fruit like chopped apple, plums, peaches, bananas or pears.

* 100 g (4 oz) pecan pieces 100 g (4 oz) plain flour
* 120 g old-fashioned/rolled oats
* 100 g packed dark brown sugar
* 1 teaspoon ground cinnamon
* A pinch of salt
* 8 tablespoons chilled butter, cut into small pieces
* 400 g blueberries
* 1/2 lemon, juiced
* 1 tablespoon sugar
* 2 tablespoons plain flour

Preheat oven to 180?C, 350?F, gas mark 4. In a large bowl combine pecans, most of the flour, oats, brown sugar, salt and butter, and rub until combined and mixture resembles bread crumbs. Place the blueberries in a baking dish and squeeze the lemon juice over. Sprinkle with sugar, cinammon and the remaining flour, and toss to coat. Scatter the topping over the berries and bake until golden brown, about 45 minutes.

ETA - it's not quite a pie but it's too yummy to be left out while we're talking hot fruity deserts. I love it with a nice rich custard.