BakingEasyRecipesShane Smith

Spiced Blueberry Pie

60 mins Cook
Scroll to recipe

As the evenings begin to get a bit cooler, we love to bake warm comfort recipes. This blueberry tart has a gorgeous crisp pastry and is loaded with fresh blueberries, ginger, and mixed spice. Serve the tart with a side of warm custard and it really is heaven on earth!

This gorgeous recipe is brought to you by our Brand Ambassador, Shane Smith.

For more recipes and baking tips, join our Bake Club!

Spiced Blueberry Pie

Spiced Blueberry Pie

prep time
35 mins
cooking time
60 mins


  • Weighing scales

  • Oven

  • 9” round loose bottom tart tin

  • Mixing bowls

  • Wooden spoon

  • Spatula

  • Rolling pin

  • Scissors

  • Baking beans/rice

  • Pastry brush

  • Zester

  • Chopping board

  • Chopping knife


  • For the Pastry

  • 190g butter, soft

  • 190g Gem caster sugar

  • 3 medium eggs

  • Dash vanilla essence

  • 375g Gem plain flour

  • Pinch salt

  • For the Filling

  • 850g fresh blueberries

  • 135g Gem granulated sugar

  • 30g Gem plain flour

  • 14g Gem cornflour

  • Pinch mixed spice

  • 30ml lemon juice

  • ½ lemon zest

  • 1 tsp Gem crystalised ginger, chopped

  • For the Topping

  • 1 egg, egg wash

  • 2 tbsp Gem brown demerara sugar


For the pastry, into a mixing bowl, add the butter and sugar and mix with a wooden spoon or hand mixer for a few minutes until soft and pale in colour.
To this, gradually add the eggs, mixing between each addition.
Add the vanilla and mix.
Finally add the flour and salt and mix to form a soft dough.
Divide in two, wrap each well and chill for 40 minutes.
While this is resting, to make the filling, simply add all the ingredients into a bowl and mix well to coat each blueberry. Set aside.
Preheat your oven to 180C/160C fan.
Once the pastry has rested, take one half and roll on a floured surface until 1cm thick.
Grease and flour the tart tin and carefully line with the sweet pastry.
Spoon the blueberry filling into the uncooked tart shell and roll the remaining half of the pastry to 1cm in thickness and use this to cover the tart.
Please ensure you pinch the pastry base and lid together. This will stop it separating during baking.
You will have pastry trimmings left over from lining but you can chill or freeze to use again.
Egg wash the top of the tart and sprinkle with demerara sugar.
Make a hole in the top of the tart to allow steam to escape during baking.
Place in the tart in the preheated oven and bake for 60 minutes or until golden brown all over.
Remove and allow to cool before popping into the fridge to cool completely.
It’s much easier to remove from the tin if the tart is completely cold.


Best served with a scoop of vanilla ice-cream, custard or semi whipped cream.

Leave a Reply

Your email address will not be published. Required fields are marked *

CookingDinnerLunchRecipesShane SmithUncatgorised

Pork & Date Pies

35-40 mins Cook