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Earl grey blueberry pie


Earl grey blueberry pie



Pie Dough

  • 2 ½ cups (310g) Flour
  • Pinch of Salt
  • ¼ cup (50g) sugar
  • Zest of 1 lemon
  • 2 ½ Tbsp finely ground earl grey tea
  • 2 sticks (226g) cold butter, cut into cubes
  • 1 cup (240ml) strongly brewed earl grey tea, cold
  • 1 cup ice


  • 5 cups fresh blueberries (approx. 1 Kg)
  • 2 Tbsp (30ml) lemon juice
  • ½ cup (100g) sugar
  • ½ cup (50g) packed brown sugar
  • ½ cup cup (75g) flour
  • 1 ½ tsp bergamot extract (optional)

To finish

  • 1 large egg
  • 1 tsp water
  • Turbinado / Raw sugar for sprinkling



  1. Place flour, sugar, ground tea leaves and salt into a large bowl. Cut butter into chunks, and add to the flour. Toss lightly to coat. Working quickly, using a pastry blender or  your fingers,  cut the butter into the flour mixture until there are only pea-sized chunks left. You want a few lumps of butter remaining to keep the pastry nice and tender.
  2. Combine brewed tea and, water and ice in a bowl. Sprinkle a few tablespoons of the ice water into the flour and butter mixture, and using a stiff spatula or your hands, mix in well. Continue adding water a tablespoon at a time ( I normally need about 8-10 tbsp) until you have a dough that holds together well, but is not too wet. Squeeze together with your fingertips to make a homogenous dough. Shape into two discs and wrap in plastic wrap. Rest in the fridge for at least two hours, or preferably overnight.  


  1. Roll out one of the discs of dough to slightly larger than your 9" pie dish. Line the dish with the dough, leaving an overhang. Rest in the fridge until ready to fill.
  2. In a large bowl, combine all of the filling ingredients. Toss well to combine using a spatula. Pour into the prepared dough-lined pie dish. 
  3. Roll out the second disc of dough to slightly larger than the dish. Use a small cutter to cut shapes out of the dough. Place the top crust over the filled pie. Trim any overhang to approx half an inch wider than the dish, then fold both pieces over tightly to form the edge of the pie. Crimp if desired. Rest the pie in the fridge for at least 30 minutes. 
  4. While the pie is resting, preheat the oven to 425˚f / 220˚c. Once the pie has rested, remove from the oven. Brush with egg wash (egg and water whisked together), and sprinkle liberally with raw sugar. 
  5. Place the pie on a baking tray, and place in the oven. Cook for 20 minutes until the dough has set and is beginning to go golden. Reduce the oven temperature to 375˚f / 190˚c, and cook for a further 35-45 minutes, until the pastry is golden brown and the juices are bubbling. 
  6. Remove from the oven and cool on a rack. Eat warm or at room temperature.