Fraughan Pie (Irish Blueberry Pie)

"This recipe comes from “The Ballykissangel Cookbook”,which was leant to me by my friend Joan. Fraughan is the old Irish name for wild bilberries or blueberries. According to the cookbook, the first Sunday in August was the traditional day for picking fraughans. These days, your nearest supermarket is probably a more convenient place to find the main ingredient! And if you read bayou-mimi's review you'll see that you can also makethe filling with frozen blueberries. I haven't made this pie as written, but having read bayou-mimi's review I just had to try the filling! I too used frozen and also followed her excellent suggestion to add some cornstarch, which worked very well indeed. I’m posting the quantities as written in the book, but I suspect that the filling might be a bit tart for some, so I’ve written a taste test into the directions to check the sweetness. I also doubt if I'd be clever enough to to roll out the specified amount of pastry into such large circles (although no doubt the point is to achieve a super-thin crust), so I used another recipe for my pie crust. However Joan says she follows the recipe exactly and it's one of her favorites."
 
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Ready In:
40mins
Ingredients:
11
Yields:
1 pie
Serves:
4-6
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ingredients

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directions

  • Pre heat the oven to 200 C, 400 F, gas mark 6; lightly grease a 10 inch ovenproof pie plate.
  • To make the pasty: sieve the flour and salt together in a bowl, then rub in the butter to a breadcrumb consistency; gradually add enough water to bind the ingredients.
  • Divide the pastry into two and on a lightly floured pastry board roll out both halves to 1/8 inch thick circles to fit the pie plate; place one circle onto the greased pie plate, prick with a fork and bake blind for about 10 minutes; remove from oven and allow to cool while you make the filling.
  • To make the filling: combine all filling ingredients and check for sweetness, adding extra sugar if desired; pour filling on top of the cooked pastry; then cover the entire plate with the second circle of pastry and press the edges together; trim the edges then prick the top with a fork and brush with beaten egg.
  • Place the pie back in the oven for about 20 minutes or golden brown; when cooked sprinkle with sugar and serve with whipped cream or ice cream.

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Reviews

  1. I haven't made a pie from scratch in 25 years, but I had to try this recipe. Just pulled the finished product out of the oven and I am amazed at how well it turned out! The blueberries in California are at their peak, so I omitted the brown sugar - just used honey and a touch of vanilla. Even the piecrust behaved - a miracle. My husband will claim I was possessed by the Demon of Domesticity, but I'll say no, it was Mrs. B. Thanks!
     
  2. I'm so glad I picked this one. Blueberry anything is my Dh's favorite. He's a tough sell. He gave this 10 thumbs up (has nothing to do with my being all thumbs). I had never made a blueberry pie with brown sugar before, and was a curious; but the taste was heavenly. I did make a couple of changes though, 1st, I used a refrigerated roll out pie crust as I just can't make a decent crust. I also had to use frozen berries as the fresh were astronimically high, so I added a little cornstarch to take up the juice. I will be making this one with fresh berries when they are in season again. Thanks Mrs B for a great new favorite.
     
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RECIPE SUBMITTED BY

I live with my husband and 2 cats in Worcester Park; a quiet typical 1930s suburb (which no one has ever heard of!) about 12 miles South West of London. I'm a fair weather gardener and as my husband is a vegetarian I grow a few easy vegetables, such as tomatoes and peppers, mainly in containers. My husband loves growing flowers, the brighter the better, and we have a pretty garden as a result. Our cats, Araminta and Purrl, like it too! I do a lot of cooking and try to keep our diet as healthy and varied as possible. Although I work full time, I use very little in the way of pre-prepared foods. This is partly because of the limited choice of vegetarian meals, which I think are overpriced anyway; but mainly because I like to know what goes in my food! I love using the Internet for all the great ideas it gives me. Last year I participated in the Zaar World Tour (under my previous public name Caroline Blakey), which was great. Mr B and I tried lots of new foods and discovered new favourite meals. Researching recipes for the Tour was really interesting, however as I didn't have time to try them all, some were posted untested. I'm still working my way very slowly through them. To make matters worse I keep seeing other recipes I want to save and have also participated in Zaar world Tour II. So many recipes, so little time to make them! <img src="http://i18.photobucket.com/albums/b112/kzbhansen/Banners/Animation3.gif"> My 'rules' for posting recipes are a) if I wouldn't make a particular recipe, I won't post it and b) if my husband wouldn't eat it, I won't post it. This means that all my recipes are vegetarian friendly. As you will see from the number of recipes saved in my cookbooks, I particularly enjoy making jams and chutneys; I'd say it was one of my favourite hobbies. We always have a good supply of home preserves; my friends and work colleagues are well supplied too. If we won the lottery (say £5m, as a good number) we'd like to give up work, move to the country and buy a place with a bit of land. In my dreams this would be a manor house or old vicarage, with a walled garden, an orchard where I could keep hens, a vegetable garden, etc, etc, etc! In my more realistic moments (the £1m win perhaps) I would like to run a B&B, perhaps offering Vegetarian taster weekends. Luckily it costs nothing to dream.......I’d also love more time to read, do embroidery, learn a language, see more of the countryside; and of course play on Zaar.
 
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