Blueberry, pecan and rosemary open-faced pie recipe Recipe | Better Homes & Gardens Australia
Delight in a unique dessert with the blueberry, pecan, and rosemary open-faced pie recipe. A perfect blend of sweet and savoury flavours.
Ingredients
- 1½ cups of plain flour
- 2 Tbsp icing sugar mixture, plus extra ⅓ cup
- 1 tsp ground cinnamon
- 4 finely chopped sprigs of rosemary
- 150g cream, cheese, cold and grated
- 3x 125g punnets of blueberries
- ½ pecans, chopped
- 1½ Tbsp cornflour
- Juice of 1 lemon
- 1 free range egg, lightly beaten
- 1 Tbsp coffee sugar crystals
- Double cream to serve
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