Blueberry pie with purple crust – it is purple, very purple…


Just like my hair, have you seen it in the new profile pictures? In this post I show you more photos taken in that session in a blueberries field where I shooted the new profile pictures of the blog. And with the grotesque amount of blueberries that I collected between photo and photo, I made this pie. I hope you like blueberries, because I bet you cannot fit more of them in a single recipe.

I guess you had already noticed the change in the appearance of the blog. Nothing important, just a facelift and the most important thing for me, the final goodbye to those old profile pictures in which I looked like “the fairy of cakes” They did not reflect as I really am, I would rather define myself as the “troll of the cakes”, hahahahaha. I like them much more, more natural and I think they show what I really like, nature and natural ingredients. And that’s what I want you to transmit this blog to my readers. Things well done, with love and with what nature gives us.

The pictures were all shooted in what here in Germany is called “Beerencafe”, translated would be something like a Berries Cafe. They are huge fields (and when I say huge I say really big fields!) Where you can go to harvest blueberries, raspberries, blackberries and strawberries. In another post I already talked about this topic, in that case in a field only of strawberries.

Strawberry Vanilla Jam – And harvesting strawberries in the fields of Munich

The idea is that you are going to collect what you want, as long as the fruit is in season, and at the exit you weigh what you have collected and pay the weight. These places are paradise for people like me, baking enthusiasts find there a delicious source of fresh and quality ingredients. And in this case also, the best scenario for a photo shoot session 🙂


In this particular field, you can also eat. That’s why it’s called “Café”, they have a simple menu of food and drinks, and best of all! Homemade cakes made with the products of the fields! God, I swear the two slices of strawberry cake that I ate were the best I’ve had in this area. Yes, I ate two … do not judge me, okay? You already know that I have trouble controlling the my internal “fatty monster”.

There are many things that I love about this country, and this is one of the ones that have impressed me the most and that I really adore. Obviously, it had to be something related to food, hahaha. No, seriously it seems a wonderful thing to have the opportunity to collect the ingredients that you will use yourself, it is simply a joy. And it also allows me to realese the little wild monster I have inside, I am like Heidi you know?. A wild mountain lover with purple hair (well Heide didn’t have purple hair, did she?)

And precisely today that it is the 5th year aniversary of my arrival in Munich, writing this post has made me realize how much I love being here. The possibilities that this land has given me, how happy it makes me get up every day and see everything green (well, sometimes white …) I believe I even have this blog because I am here. I think my bakery adventures would not have been fully aroused if it were not for that contagious German spirit of baking something sweet for any kind of occasion.

So I predict many more years of German adventure. Naturally I miss Barcelona and my people, but I am immensely happy here. And I still have many berries to harvest, so far I have only picked strawberries and blueberries. Next year I have to go for blackberries!

And changing topic, you know that I love purple. And yes, I’ve dyed my hair purple. Well only half to the tips, in the photos it looks soft, now I wear it much more intense. I’m a freak, I know and I do not care. My purple hair and I are very happy and we see everything around purple! even pies;)

Blueberry pie with purple crust

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Serves: 8 - 10
Cooking Time: 30 min. Total: 1h 20 min.


  • 335 g flour
  • 1 tsp salt
  • 170 g cold butter
  • 1 Tbsp of maple syrup (or sugar)
  • 150 g of fresh or frozen blueberries
  • 4 Tbsp of very cold water
  • 800 g fresh blueberries
  • 95 g brown sugar
  • 5 Tbsp cornstarch
  • the juice and the zest of 1 lemon
  • a pinch of salt



We start by preparing the blueberry puree that we will use to color the crust. In a saucepan, heat 150 g of blueberries with 2 tablespoons of water. When it reaches a boil, cook for 5 minutes. Let the mixture cool, crush and strain. We are only going to use 5 tablespoons of the mixture for the crust.


To prepare the crust, pour all the ingredients in a bowl but the water and the blueberry puree. Mix using a fork or your hands until a crumb is left. Add the 5 tablespoons of blueberry puree and knead until the color is evenly distributed. Add 2 tablespoons of cold water first, kneading until the dough is even. If you still think the dough is very dry, add the remaining 2 tablespoons. Make a ball with the crust, cover it with film and refrigerate for about 30 minutes.


Meanwhile you can prepare the filling, for it separates half of the blueberries and mash them in a bowl to release their juices. Pour the cornstarch, sugar, zest and lemon juice. Add the other half of the whole blueberries, mix and let stand.


Remove the crust from the fridge and stretch it with the rolling pin, more or less to a height of half a centimeter. Cut out a circle about 5 centimeters larger than the diameter of the pie plate. Cover the cake with the crust disk, pressing and trimming the excess crust from the edges using scissors. Refrigerate the base while preparing the top crust.


Preheat the oven to 190ºC.


If you want to make a motif like that of the photos, you will need several strips of dough, in my case there were 16 strips and a cutter in the form of a leaf. You only have to twist the strips in pairs and with the cutter in the shape of a sheet, cut pieces of crust to decorate the edges. You can also cover the pie with a simple crust disk, remember to make at least one hole in the center so that the steam can escape.


Remove the base of the refrigerator, pour the filling and cover with the top of crust. Bake for about 50 to 60 minutes, until you see that the crust is golden brown. If the edges become too brown, cover them with aluminum foil.


The crust loses almost all its purple color during baking, as you can see in the photos. In any case, it kepps a delicious blueberry flavor. I find it tastes better served warm and with a scoop of vanilla icecream.

Sweet dreams,


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