Fraughan Pie Irish Blueberry Pie
Celebrate the taste of Ireland with this traditional Fraughan Pie, a delightful Irish Blueberry Pie that combines a buttery, flaky homemade crust with the natural tart-sweetness of fresh or frozen wild blueberries, also known as fraughans in Ireland. This rustic dessert is infused with a hint of zesty lemon and beautifully balances the juicy filling with a golden, egg-washed crust, which can be adorned with a classic lattice top or left as a simple sheet for a homestyle charm. Perfect for showcasing seasonal berries, this pie bakes to bubbly perfection in under an hour. Serve it warm or at room temperature, paired with a dollop of whipped cream or a scoop of velvety vanilla ice cream for a truly rich, comforting experience. Whether you’re honoring Irish heritage or simply craving a fresh take on berry pie, this recipe is a must-try for pie lovers everywhere.
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Recipe Information
Ingredients
- 300 g All-purpose flour
- 200 g Unsalted butter (cold, cubed)
- 100 g Granulated sugar
- 1 large Egg yolk
- 3 tbsp Cold water
- 500 g Fresh or frozen blueberries (fraughans)
- 120 g Granulated sugar (for filling)
- 2 tbsp Cornstarch
- 2 tbsp Lemon juice
- 1 large Egg (beaten, for egg wash)
Instructions
In a large bowl, combine the all-purpose flour and granulated sugar. Add the cold, cubed butter and use your fingers or a pastry cutter to work it into the flour until the mixture resembles coarse breadcrumbs.
Add the egg yolk and cold water (one tablespoon at a time) to the flour-butter mixture, stirring gently until a dough begins to form. Turn it out onto a lightly floured surface and knead it gently just until it comes together.
Divide the dough into two portions (one slightly larger than the other), flatten each into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
While the dough is chilling, prepare the filling. In a medium bowl, toss the blueberries with granulated sugar, cornstarch, and lemon juice. Set aside.
Preheat your oven to 190°C (375°F). Lightly grease a 9-inch pie dish.
Roll out the larger portion of dough on a floured surface to fit the bottom and sides of the pie dish. Carefully transfer it to the pie dish, pressing it gently into the corners and allowing the edges to overhang slightly.
Pour the prepared blueberry filling into the pastry-lined pie dish, spreading it out evenly.
Roll out the second, smaller portion of dough to create the pie lid. You can leave it as a solid sheet or cut it into strips to form a lattice pattern. Place it over the filling, trimming and crimping the edges to seal.
If using a solid sheet for the lid, cut a few small slits into the top to allow steam to escape. Brush the top of the pie with beaten egg for a golden finish.
Place the pie on the middle rack of the preheated oven and bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
Remove the pie from the oven and allow it to cool on a rack for at least 15-20 minutes before serving. Serve warm or at room temperature, ideally with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition Facts
Calories |
490 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.0 g | 28% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 101 mg | 34% | |
| Sodium | 14 mg | 1% | |
| Total Carbohydrate | 68.4 g | 25% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 33.9 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 20 mg | 2% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 102 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
