Blueberry Pie with flaming Meringue

Ingredients (8 inch)

  1. 100 g unsalted butter, softened

  2. 1 egg

  3. 150 g cake flour

  4. 50 g icing sugar

  5. 400g blueberry filling

  6. 2 egg whites

  7. 40 g sugar Grand Marnier


  1. 8g corn starch

  2. 300 g canned blueberries, drained

  3. 3g lemon zest, cinnamon powder

  4. 30 g sugar

  5. 30 ml water

Method (1)

  1. Dissolve corn starch in a little water. Set aside.

  2. Put blueberries, lemon zest, cinnamon powder, sugar and 30 ML water into the pot. Heat them up. Stir in corn starch solution. Keep stirring until thickened.

Method (2)

  1. Preheat oven to 18- degree

  2. Mix bitter and egg well

  3. Sieve cake flour together with icing sugar. Mix in butter mixture gently. Kneed into a dough. Press into an 8-inch pie mould. Bake in oven for about 15 minutes. Remove and set aside.

  4. Pour blueberry filling into the baked pie. Bake for another 3 minutes. Remove and set aside for cooking.

  5. Whisk egg whites with an electric mixer until soft peak. Add sugar and whisk until stiff. Place meringue into a piping bag. Pipe in the middle of the pie into a ring.

  6. Flambé Grand Marnier. Pour over meringue. Serve after the flame is off.