Blueberry & acai pie with frozen yoghurt ice-cream
"Acai is a berry that originates from the Amazon in South America. I tried this berry in a frozen yoghurt style in Brazil and thought this twist to the American classic blueberry pie. This berry also has twice the antioxidant powers of the blueberries. This dessert is tasty and also good for you!"
- 500g of fresh blueberries (frozen if out of season)
- 200g Acai Pulp
- 100g sugar
- 2 Tbsp fresh lime juice
- 1tbsp lime zest
- 2-3 Tbsp cornflour
- 400g Sweet short crust pastry
- 1 egg
- 2Tbsp cream
- 1Tbsp Butter
- plain flour (for dusting)
- 1 Tub of Yogurt ice cream
- Brush the pie dish with soften butter and flour the pie dish. Remove the excess flour.
- On a lightly floured surface, roll 3/4 of the chilled pastry into a even sheet large enough it should fit into a pie dish (preferably 23cm). Place the pastry into the pie dish and allow it to hang over the edges. Ensure the pastry is lined in the pie dish nicely. Cover with cling film and allow to refrigerate for at least 3o minutes.
- Roll out the remaining pastry large enough to completely cover the pie case. trasfer the pastry lid onto a sheet of baking paper on a tray. Roll the pastry with a lattice pastry cutter and allow to chill also.
- While the pastry is chilling, place acai pulp, lime juice and sugar in a pot and bring it to a simmer and allow to reduce to 1/3. Pour the syrup into a large bowl and allow the acai syrup to cool in an ice bath.
- When the syrup has cooled, whisk in the corn flour (ensuring there is no lumps) and then add in the blueberry and lime zest and gently toss together.
- Pour the filling into the pastry lined dish. Brush the edge of the pastry shell with egg wash. Place the lattice pastry lid over the over the pie and press the edges lightly. Brush the entire pastry top with the egg wash and allow to chill for another 30 minutes. Trim the edges.
- Preheat the oven to 200 degrees celcius. Place the rack on the bottom third of the oven. Remove the chilled pie and place onto a baking paper lined tray (to catch the drippings)
- Bake the pie for 20 minutes and then reduce the oven temperature to 180 degrees celcius for a further 40 minutes or until the pastry is a deep golden brown colour and the juices are thick.
- Allow to cool on a wire rack. When the pie is still slightly hot/warm serve a slice on a plate accompanied with a scoop of Tip Top yogurt ice cream.