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Blueberry Pie with Ice Cream
Hawker • Singapore
How to Make Blueberry Pie with Ice Cream (Traditional & Healthy Version)
Blueberry Pie with Ice Cream may have its roots in Western cuisine, but in Singapore, this delightful dessert has taken on a unique local twist, thanks to our vibrant kopitiam and café culture. At many modern hawker centres and artisanal dessert stalls, you’ll spot fusion desserts that blend classic Western recipes with fresh, local ingredients or healthier adaptations. This Blueberry Pie with Ice Cream recipe is a nod to that creative Singaporean spirit—combining the nostalgic comfort of fruit pie with the refreshing coolness of homemade ice cream, all while keeping health and calorie control in mind. The taste is a perfect balance of sweet, tangy blueberries with a crisp, golden crust, finished with a light, creamy scoop of vanilla ice cream. Whether served at a chic café in Tiong Bahru or shared at a family gathering, this dessert is a crowd-pleaser. Its vibrant colour and fresh aroma make it a standout on any dessert table, and its health-conscious preparation means you can indulge without guilt. This recipe truly embodies Singapore’s love for food innovation and community dining—where East meets West in every bite.
Ingredients(for 1 personal mini-pie with a scoop of ice cream)
- 1 cup Fresh blueberries (best if local or Australian)
- 1/2 cup Whole wheat flour (for healthier crust)
- 1/4 cup Rolled oats (adds fibre)
- 2 tablespoons Olive oil (or canola oil)
- 1 tablespoon Maple syrup (or local honey)
- 1 teaspoon Cornstarch (for thickening)
- 1/2 teaspoon Lemon zest (adds freshness) - optional
- 2 small scoops Low-fat vanilla ice cream (store-bought or homemade)
- 1/8 teaspoon Pinch of salt (enhances flavour)
- 1/4 teaspoon Cinnamon powder (optional for aroma) - optional
Instructions
- 1
Preheat your oven to 180°C (350°F). Prepare two small ramekins or mini-pie tins with a light brush of olive oil to prevent sticking.
5 minutes
Use baking paper for even easier removal.
- 2
In a bowl, mix whole wheat flour, rolled oats, a pinch of salt, and half the olive oil. Add 2 teaspoons of cold water and stir until a crumbly dough forms.
3 minutes
Do not overwork the dough to keep it tender.
- 3
Press the dough evenly into the base and sides of the ramekins to form the crust. Bake the crusts for 5 minutes to set.
5 minutes
Chill the dough briefly before baking for a crisper crust.
- 4
In another bowl, combine blueberries, cornstarch, maple syrup, lemon zest, and cinnamon powder if using. Toss gently to coat the berries.
3 minutes
Lightly crush a few berries for a juicier filling.
Why This Dish is Healthy
Unlike traditional blueberry pies, this recipe uses whole grains, less added sugar, and heart-healthy fats. Portion-controlled mini-pies help manage calorie intake, and the use of fresh fruit maximizes nutrient density. The low-fat ice cream offers a creamy finish without excessive calories. This dessert is proof that you can satisfy your sweet tooth without compromising on your health goals or Singaporean food traditions.
This Blueberry Pie with Ice Cream is packed with antioxidants from blueberries, which are rich in vitamin C, fibre, and manganese. Using whole wheat flour and oats boosts dietary fibre, supporting gut health and sustained energy. Olive oil provides heart-healthy unsaturated fats, while using low-fat ice cream lowers saturated fat and calorie content. This dessert contains moderate carbs, low saturated fat, and is free of artificial flavours. It’s a treat you can enjoy as part of a balanced diet.
Pro Tips
- 💡Tip 1: Use fresh, firm blueberries for the best flavour and texture.
- 💡Tip 2: Chill the crust before baking to prevent shrinkage.
- 💡Tip 3: Add a touch of lemon juice for extra brightness if berries are very sweet.
Storage & Serving
Store leftover pies (without ice cream) in an airtight container in the fridge for up to 2 days. Reheat in the oven for best texture. Add ice cream only when ready to serve.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 420.0 kcal |
