breakfast bed pie

Breakfast in Bed & a Little Pie

Photo shoot of breakfast in bed. Because it was a Sunday and I wanted to take photos of one. I wish I could say I made the croissants, but sadly they are store-bought. Still tasty, though, because, well, it’s a croissant. 

A little blueberry pie. All for me.

So I have been looking at British recipes sights lately. I have about 200 recipes bookmarked from them. Everything looks fantastic and different from what I normally see. 

One of the recipes was Gordon Ramsay’s shortcrust recipe. Always on the search for the perfect pie crust, I thought I would give it a go. 

Blueberry Pie

Watch the video HERE, do exactly what he says, and you will get the most amazing crust. It is by far my favorite. When you cut through the crust when eating the pie, you can see it flake. It’s so delicate and soft, sweet or savory; you can use it for anything. I’ve made four batches of it so far.

I think the pan I used is meant to bake brie or something in. It’s not a traditional pie dish, but it works wonderfully, just in case anyone was wondering. My aunt let me borrow this old dish, among many other things.

And then when my parents got back from Barcelona, they brought me back some kitchen things. A new version of the exact same dish, to be exact! And a smaller version. What a small world, huh? 

I used my special little jar of vanilla sugar that I got in Carmel-by-the-sea a long time ago. It’s by Wildly Delicious. The best I’ve had so far. It even comes in the coveted little Weck jar. I was smitten at first sight.

Breakfast in Bed Recipe

Still one-handed typing, I’m done! Enjoy! 

Blueberry Pie


  • 3 1/4 cups (400g) flour, chilled
  •  pinch of salt
  •  14 tbsp (200g) butter, chilled in cubes
  •  just under 1/2 cup (100ml) of cold water


  • two big handfuls of blueberries (however much will fit in your pans)
  • 4 tbsp vanilla sugar, plus a bit extra
  • 2 tbsp flour
  • one lemon

to make the crust:

 Put flour & salt in a food processor. Pulse to combine. Add in butter, then pulse for 20 seconds to incorporate. Put into a chilled bowl. Make a well in the center & pour in 2/3 of the  water. Twist in with your hand being very gentle. Add in the last bit of  water & work until the ball has formed. Knead on a lightly floured surface until it has come together. Divide in two, form into rounds, and wrap in plastic, then chill for 2 hours.

Oven 350 f. You will need two 6 1/2 inch or so baking dishes. Roll out dough on a lightly floured surface to about 2 inches wider than your pan. Form into the pan, letting excess hang off the sides.

To make the filling:

Combine blueberries, sugar & flour. Toss together to combine. Squeeze the juice of the lemon over the top. Toss again. Divide evenly into the crust. Fold the handing  dough over the top, leaving the center  showing. Sprinkle the extra sugar on the exposed top crust. 

Bake until crust is golden brown & blueberries are about to burst, about 30 minutes.

Serve warm.

makes two

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