Blueberry Pandowdy
Hot cooked blueberries bursting with flavour and juice, topped with a crispy crunchy sweet layer of cooked pastry. Is it a crumble/crisp or is it a pie? It is neither! It is a Pandowdy.
Pandowdy is a traditional American dessert thought to go back to German settlers on the north east coast of the US. This recipe uses small pieces of overlapping pastry; it is thought that this came about as a way of using up the bits and pieces of left-over pastry. Not only am I a sucker for pies, I just love the idea of creating a delicious hot pie in minutes from pastry left overs – this can be shortcrust, sweet pastry, puff or flaky.
You can use many different fruits in a Pandowdy although the most traditional is apple. I have used blueberries in this one; blueberries are naturally very sweet and you do not need to add extra sugar to the fruit. This is the perfect dessert if you are trying to eat a more healthy diet but still craving desserts – you absolutely will not feel like you are missing out at all!
Although it can be eaten as is, we love to eat it with ice cream, cream or custard (Ok, not so good for the diet!) but we also love it with natural yoghurt (better for the diet!). This dessert is very easy to make in small quantities – so it is perfect if you are cooking for just 1 or 2.
How to make Blueberry Pandowdy
You don’t really need a recipe, it is so simple, but here are a few pointers.
Collect all your ingredients together:
- blueberries
- leftover pastry – either shortcrust, sweet, puff or flaky
- beaten egg or milk
- sugar – for sprinkling on the pastry. I like to use Demerara.
Make the Pandowdy:
- Place the blueberries into an ovenproof bowl/pan and top with ripped scraps of pastry, overlapping most of them but a few gaps are OK
- Brush with beaten egg. If you don’t want to use a whole egg, use milk instead. Any leftover egg though, can be used in scrambled egg, an omelette or a stir fry – don’t waste it!
- Sprinkle over some sugar – you can miss the sugar out if you prefer.
- Bake! I always put the dish on a baking tray – just in case the fruit spills over the sides.
Ingredients 
1 Top with pastry scraps 
2 Brush with beaten egg 
3 Sprinkle over sugar 
4 Place on baking tray … 
Made this recipe?
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Blueberry Pandowdy
Hot cooked blueberries bursting with flavour and juice, topped with a crispy crunchy sweet layer of cooked pastry. Is it a crumble/crisp or is it a pie? It is neither! It is a Pandowdy. Serves as many as you like!
Ingredients
- blueberries – around 100g – 150g per person
- leftover pastry – either shortcrust, sweet, puff or flaky. About 100g per person or enough to cover most of the top of the baking dish
- beaten egg or milk
- sugar – for sprinkling on the pastry. Around 1 – 2 teaspoons per person. I like to use Demerara. (optional)
Instructions
-
Place the blueberries into an ovenproof bowl/pan and top with ripped scraps of pastry, overlapping most of them but a few gaps are OK. Alternatively, use pastry cutters to cut the pastry into shapes.
-
Brush with beaten egg. If you don’t want to use a whole egg, use milk instead.
-
Sprinkle over some sugar. You can miss the sugar out if you prefer.
-
I always put the dish on a baking tray – just in case the fruit spills over the sides.
-
Bake for 20 – 30 minutes or until the pastry is golden brown and crisp and the fruit is piping hot.
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To serve: it can be eaten as is, but we love it with ice cream, cream, custard or natural yoghurt.
Recipe Notes
Equipment:
- kitchen scales and measuring spoons
- ovenproof dish/pan
- pastry cutters if necessary
- small bowl for the egg/milk
- pastry brush
