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  • Writer's pictureDr. Sasha Speer, DPT

Smoked Sage and Blueberry Pie with Lemon Buttermilk Custard

I was inspired while I had a stomach ache during an ocean swim to use chamomile in a pie (as it can be used to ease stomach aches). Then blueberries and sage came into the picture, and voila! This is a mild pie perfect for a summer outdoor gathering in the sunshine.



2 c buttermilk

¾ c organic cane sugar (can also use regular sugar)

5 tbsp all-purpose flour

¼ tsp salt

2 eggs

1 tsp vanilla extract

Zest of 2 Lg lemons (put half aside to top pies with before serving)

Juice of 1 Lg lemon

3 teabags Chamomile Tea (or 1 tbsp loose leaf tea)

½ c Heavy Whipping Cream

Heat the buttermilk on stovetop in a small pot until just before it comes to a boil, then reduce heat.

Remove tea from teabags and add to milk. Steep tea 10 min. Strain in French press or sieve. (Note – if tea is fine it will be difficult to strain. In this case just keep it in and use the entire mixture)

Combine sugar, flour, salt in a separate bowl.

Reheat milk and tea mixture, add sugar mixture gradually and whisk together on the stovetop over 1-2 minutes until thickened.

Whisk eggs in a separate small bowl until frothy, then whisk into heated milk mixture on stovetop until a smooth custard forms. Add whipped cream and whisk until evenly mixed.

Add vanilla extract and lemon zest from one lemon and whisk for a few seconds, then add lemon juice and whisk for 15 seconds.

Remove from heat.

Chill custard in refrigerator until completely cooled, minimum 30 minutes, but recommend at least 2 hours.

(Also refrigerate remaining zest from one lemon, it will be used to top pie when done).



4 packages (6 oz) blueberries

1 package (2 sheets) puff pastry

1 bunch fresh sage (approx. 4 tbsp tightly packed sage leaves)

4 tbsp coconut oil

2 tbsp brown sugar

2 9” pie pans

Preheat oven to 475 degrees.

Let puff pastry sit out of the freezer for at least an hour so it’s soft and can be easily molded. Place each one into a pie pan.

Place two packages of blueberries into each pan, on top of the pastry.

Sauté sage in coconut oil on medium-high heat until it just begins to burn. Cover, remove from heat and let sit in smoke for 3 min. (If you don’t want the Smokey flavor, just sauté sage until slightly wilted.)

Place half of the sage and remaining coconut oil into each pan, on top of the berries, covering evenly.

Sprinkle with 1 tbsp brown sugar over each pie.

Fold the corners of the puff pastry over onto themselves gently, leaving berry mixture exposed

Place in oven and bake for 20-25 min, or until puff pastry is golden brown.

Let cool completely before adding chilled custard.

Once cooled, top with custard and lemon zest.

Serve cold.

Makes Two 9” Pies

Serves 16.

Another option for folding over the crust. This is the berries and sage before the addition of the custard.

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