VERDICT: I didn’t take photos of the cooking process. But this is one of the easiest pies I had made so far. Bear in mind, it would be the filling that required more attention, especially when you are stirring the egg mixture over the stove to coagulate.
Also, this pie is more suitable to eat out of the fridge because of the No Bake Pie Crust. I had brought it out for a picnic and it crumbles by the time we are ready to eat it. We brought it home, popped it in the fridge and it tasted much yummier. Cold Custard and a firm Buttery crust.
Add a little Cinnamon Powder / Vanilla flavouring if you like, it gives it a little more dimension. :)
As for the Blueberry Compote, add constarch accordingly until it attains your preferred consistency. Personally, I like it a little runny still to spread out over the pie.
There are times when one might find baking a hassle.
Like me, especially when you have to dig out the portable oven to use it.
Or when you just want a quick, efficient tasty enough recipe to make a dessert work.
And I have Blueberries! Let’s not make Jam, let’s make Love!
Graham Cracker Crumb
1 c. crushed graham crackers (You can also use Marie Biscuits or Digestive Biscuits)
125g Cold Butter (Cut into cubes)
- Combine crushed graham crackers with butter.
- Using the rubbing in method, rub butter in. Toss thoroughly to combine.
- Press mixture firmly into a 9″ round pie pan
6 Egg Yolks
100g Golden Caster Sugar
25g Plain Flour
600ml Full Cream Milk
- Pastry cream is essentially fresh egg custard thickened with flour, and this amount will fill 6 individual pastry cases for fruit tarts.
- Whisk 6 egg yolks in a bowl with 100g golden caster sugar, then whisk in 25g plain flour and 25g cornflour.
- Bring 600ml full-fat milk to the boil and stir into the egg.
- Wash and dry the pan quickly, then pour the mixture back into the pan and bring to the boil, stirring until thickened. (Don’t worry about boiling it, the flour will stabilise it.)
- Cool and cover with a wetted disc of baking paper to stop a skin forming.
1/4 Cup Sugar
1 Tsp Cornstarch
3 Tbsp Port – Optional
1/4 Cup Water
1 Cup Blueberries
Lemon Juice (I used 2 Limes, which gave the compote a really nice refreshing aroma)
- Melt the sugar a little over low heat.
- Add blueberries and cook over med-low heat stiring until you see the berries cooked and the purples juices have come out, about 5 minutes.
- Mix water and cornstarch together, stir into the blueberry mixture.
- Remove from heat add lime juice.