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
Step-by-step instructions
Step 1 · Preheat your oven to 180°C (350°F)
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.
Step 2 · In a bowl
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.
Step 3 · Press the dough evenly into the base and sides of the ramekins to f...
Press the dough evenly into the base and sides of the ramekins to form the crust. Bake the crusts for 5 minutes to set.
Step 4 · In another bowl
In another bowl, combine blueberries, cornstarch, maple syrup, lemon zest, and cinnamon powder if using. Toss gently to coat the berries.
Step 5 · Spoon the blueberry mixture into the pre-baked crusts
Spoon the blueberry mixture into the pre-baked crusts. Drizzle with remaining olive oil. Bake for 12 minutes or until bubbly and golden.
Step 6 · Remove from oven and let cool for 5 minutes
Remove from oven and let cool for 5 minutes. Top each mini-pie with a small scoop of low-fat vanilla ice cream just before serving.
Why this recipe 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.
A note on tradition
In Singapore, desserts are an integral part of communal dining, from hawker centres to modern kopitiams. While Blueberry Pie with Ice Cream originated in Western cuisine, its presence in Singapore highlights our love for fusion and cosmopolitan flavours. It’s often enjoyed as a special treat or festive indulgence, especially during gatherings or after a hearty meal. The adaptation to healthier ingredients reflects Singapore’s growing focus on balanced eating and wellness, making this dessert popular among health-conscious foodies.