Earl grey blueberry pie

Earl grey blueberry pie
Earl grey blueberry pie
Earl grey blueberry pie
Earl grey blueberry pie
Earl grey blueberry pie
Earl grey blueberry pie
Earl grey blueberry pie
Earl grey blueberry pie

Happy almost Swedish midsummer! This time last year we were actually in Sweden - staying just out of Stockholm with some good friends of ours. This meant that we were there for midsummer, which was so fun. And so, so rowdy. Shots at lunch time? Yes please. Our friends have an amazing holiday home on the archipelago, and we made a maypole down by the water. I think the day ended with sabering a bottle of champagne using the scoop of the digger. Great fun. 

Summer is well and truly here, and I can't think of a better way to celebrate than with Pie (which is my default celebration dessert). I have been wanting to try an earl grey pie crust for a while now, as I firmly believe that if you can infuse it, you can earl grey it. Add it to everything. Name your cat after it. I wanted to keep the tea taste fairly subtle, so I subbed ice water for cold earl grey tea in the crust, and added a little ground tea too. It made the pastry a lovely brown colour, which was delicately scented with the flavour of the tea. I kept it simple with a blueberry filling, which also had some bergamot extract in it to help accentuate the earl grey flavour. 

I went for an easy cut-out top - I just rolled out the top crust, cut some holes in it with a small flower shaped cutter, then placed it over the filling and folded the edges over. Super simple, yet super effective. 

This post is done in conjunction with a bunch of other bloggers - Organised by the lovely Saghar of Lab Noon, as part of the #virtualmidsummerpotluck4peace blog party. The idea is that we all bring something to a virtual picnic from our cultural background. I was originally going to make a pavlova, but my oven and I don't have the best track record with anything remotely meringue based, so I'm still working on that. I grew up on berry based desserts, and earl grey, so what is better than combining the two! I have listed all of the other bloggers participating at the end of this post.

Things are a little weird and shitty at the moment in the world, and it's more important than ever that we stand as a united front. We have to stand in each other's corners. We are all humans, regardless of what situation, country, race or religion we were born into. Love is most important. That's all there is to it. 

A few wee notes:

  • The overnight rest on the pastry is more important than usual - you want the earl grey flavour to develop

  • Bergamot extract is totally optional, but if you are a die hard earl grey fan like me I highly recommend - it elevates the flavour so nicely, and a little goes a long way

  • If the dough gets too warm at any point just pop it back in the fridge for 10-15 minutes to harden up - I made this on a super hot day so did it in stages



Earl Grey blueberry pie
- Makes one 9 inch pie - 

Pie Dough
2 1/2 cups (310g) Flour
Pinch of Salt
1/4 cup (50g) sugar
Zest of 1 lemon
2 1/2 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
1/2 cup (100g) sugar
1/2 cup (50g) packed brown sugar
1/2 cup cup (75g) flour
1 1/2 tsp bergamot extract (optional)

To finish
1 large egg
1 tsp water
Turbinado / Raw sugar for sprinkling



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.

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.  


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.

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. 

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. 

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. 

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. 

Remove from the oven and cool on a rack. Eat warm or at room temperature. 

Earl grey blueberry pie