What happens when world-class specialty coffee meets a beloved American classic? You get our Funnel Mill Blueberry Coffee Pie — a refined, flavor-forward dessert that showcases the natural fruit notes of our Ethiopian Guji Suke Quto and the floral elegance of our English Rare tea.
Ingredients:
Coffee Crust
- 1¼ cups all-purpose flour
- ½ cup cold butter, cubed
- 2–3 tbsp brewed Ethiopian Suke Quto espresso, chilled (in place of ice water)
- Pinch of salt
Blueberry Tea Filling
- 4 cups fresh blueberries
- ¾ cup sugar
- 3 tbsp cornstarch
- 1 tbsp lemon juice
- 1 tsp brewed English Rare tea (adds floral, honey-like depth)
- ½ tsp cinnamon
- Pinch of salt
Ethiopian Suke Quto Coffee Glaze
- ½ cup powdered sugar
- 2 tbsp strong brewed Ethiopian Guji Suke Quto
Instructions:
- Make the crust: Combine flour and salt. Cut in cold butter until crumbly. Add chilled espresso one tablespoon at a time until dough comes together. Chill for 30 minutes.
- Prepare the filling: Toss blueberries with sugar, cornstarch, lemon juice, brewed English Rare tea, and cinnamon. Let sit for 10 minutes.
- Assemble: Roll out dough, line a 9-inch pie dish, add filling, and top with a lattice crust. Brush with egg wash.
- Bake: At 375°F (190°C) for 45–50 minutes until golden and bubbling. Cool completely.
- Glaze: Whisk powdered sugar with brewed Ethiopian Guji Suke Quto and drizzle over the cooled pie.