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Peanut Butter Pastry blueberry filled Pie

Deep Filled Blueberry Pie with Peanut Butter Pastry

The Balanced Kitchen
Prep Time 30 minutes
Cook Time 40 minutes
Course Breakfast, Dessert
Servings 6 servings

Equipment

  • 5cm deep by 24cm diameter oven-proof dish

Ingredients
  

Peanut Butter Pastry Dough

  • 2 heaped spoonfuls peanut butter
  • 250 g buckwheat flour
  • 100 g ground almonds
  • 100 g brown sugar
  • 120 g butter cold from the fridge, cubed
  • 1 large egg
  • 2 TBSP cold water

Filling

  • 800 g blueberries
  • 1 lemon - juice & zest
  • 1 heaped spoonful buckwheat flour
  • 1 TBSP arrowroot powder

Topping

  • 100 g quick cook oats
  • 50 g butter
  • 1-2 TBSP brown sugar

Extra

  • 1 TBSP milk for brushing the pastry

Instructions
 

Peanut Butter Pastry Dough

  • Place all of the ingredients into a food processor and pulse until the mixture comes to a breadcrumb consistency. The moment it starts to come together, stop the processor and pour the mixture onto a clean worksurface. Use clean hands to quickly bring the mixture together into a ball. Place the dough ball in a bowl in the fridge and cover. Chill for 30 minutes.
  • After 30 minutes, remove the dough from the fridge and dust a surface with a little flour. Roll the dough out to the size of your oven-proof dish, plus 1 inch.
  • Carefully transfer the rolled dough to the baking dish. Fold down the extra 1 inch to create a thicker side and use your fingers to form the outside of the base, pinching on the outside and inside, creating a wave or crimped effect.
  • Pre-heat the oven to 200 degrees C (fan). Place a sheet of baking paper into the base and fill with baking beads. Bake for 12 minutes. Remove the dish from the oven, remove the baking beads and baking paper and return the dish to bake for a further 5 minutes, until the base is starting to golden and crisp.
    Remove the dish from the oven, ready to fill.
  • Brush the sides of the pastry with the milk - to prevent burning during the 2nd stage of baking.

Filling

  • Place all of the filling ingredients into a bowl, mix together with a spoon and pour the ingredients into the pre-baked pie base.

Streusel Topping

  • Place all of the ingredients into a bowl and use clean hands to gently rub the ingredients together. Sprinkle these ingredients over the blueberry filling mixture.
  • Bake the pie in the oven at 180 degrees C (fan) for 25-30 mins.
  • Remove from the oven and allow to cool before serving with a generous amount of coconut yoghurt.
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