Breakfast in Bed & a Little Pie

Photo shoot of a 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 amazing and different from what I normally see. 

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

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 it 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.

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) 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 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 ball has formed.  
Knead on a lightly floured surface  
until it has come together. Divide in 
two, form into rounds, 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 pan, letting excess
hang off the sides. 

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