BlueBerry Pie

With the beginning of August, it's nice to take the time to celebrate past Gaelic traditions with some Irish Food.

This week, the Taste Team are cooking up a storm with homemade BlueBerry Pie. It is tradition in Irish culture and Irish food to pick and eat Berries at the beginning of August, to mark the beginning of the harvest.

The below recipe details instructions including making the pastry. If you're looking for a family friendly version, we suggest using a store-bought Short Crust Pastry, like this one from Coles.


2 cups plain flour
1 teaspoon salt
2/3 cup plus 2 tablespoons butter
4 to 6 tablespoons cold water

3/4 cup sugar
1/2 cup plain flour
1/2 teaspoon ground cinnamon, if desired
6 cups blueberries
1 tablespoon lemon juice
1 tablespoon butter or margarine, if desired



  • In a medium bowl, mix 2 cups of flour and the salt.
  • Rub in butter.
  • Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans the side of the bowl.
  • Gather pastry into a ball. Divide in half and shape into 2 flattened rounds on a lightly floured surface.
  • Wrap in plastic wrap and refrigerate for about 45 minutes or until dough is firm and cold. If refrigerated longer, let pastry soften slightly before rolling.


  • Heat oven to 200 celcius.
  • With floured rolling pin, roll one piece of pastry into a shape 2 inches larger than the pastry case. Press firmly into the bottom and side.
  • Roll the other round of pastry. If you want to lattice your pastry, divide this in fourths. If not, ensure pastry will sit on top of pie.
  • In large bowl, mix sugar, 1/2 cup flour and the cinnamon. Stir in blueberries. Spoon into pastry-lined pie plate. Sprinkle any remaining sugar mixture over blueberry mixture. Sprinkle with lemon juice. Cut butter into small pieces; sprinkle over blueberries. Cover with top pastry that has slits cut in it; seal and flute.
  • Bake 35 to 45 minutes or until crust is golden brown and juice begins to bubble through slits.

Serve warm with fresh whipped cream, or Bird's Custard Powder.