I think I saved the best for last in this current leftovers baking binge. This pie is astonishingly delicious.
This recipe was an obvious choice as soon as I saw the ingredients – blueberries and elderflower cordial. It seemed like fate that I should see it right at this moment, given I had just made elderflower cordial and I had a bunch disappointing blueberries in the fridge that weren’t getting eaten.
I’d used about half the fruit in the blueberry and banana muffins, which left me a bit short. But I had a few cherries left and I thought they’d make a great, colourful combination. I also added a few juniper berries, since I thought they’d add to the flavour.
The other great thing was that this recipe is from my current favourite cookbook, The New Nordic: Recipes from a Scandinavian Kitchen, by Australian chef and photographer Simon Bajada.
I’ve been almost obsessively making his seedy crispbreads recipe, and the cinnamon and cardamom yeasted buns are delicious. There lots of recipes with all kinds of interesting and unexpected flavour combinations I still want to try.
You will no doubt notice my pastry is very roughly finished (I has some problems with it breaking up), but it tasted great. I will say it looks remarkably like the pic in the book.
100g unsalted butter
2 tbs caster sugar
Mix to soil consistency, add about 1tbs water and mix until it’s in a lump (it’s very soft). Chill.
2 egg yolks
45g caster sugar
2 tbs elderflower cordial
Mix and set aside.
50g unsalted butter
1 tbs brown/muscovado sugar
60g plain flour
Mix until it’s in small lumps and the butter’s distributed.
Preheat oven to 180C
On a floured surface, roll out the pastry to about 3mm, and put it in an 8-10inch pie dish.
Pour in the filing base.
Top that with 500-900g of blueberries (my blueberries were mixed with an equal amount of pitted cherries)
Top that with the crumble.
Cook about 309 minutes until the fruit has collapsed and the juices are bubbling through.