Blueberry Pie

| On
Monday, July 21, 2014

Oh. My. Gosh.

This pie. It was heaven.

Okay, so I admit. The photos of this pie aren't great. They don't do it justice. But I was in a rush, the sun was setting, we'd spent a hard day working in our garden and we just wanted to dive into this pie, so I rushed to take a few photos beforehand.

Trust me though - this is definitely worth baking. The pastry is crumbly and short and the filling came together perfectly. I think even Paul Hollywood and Mary Berry would be proud of this pie - no soggy bottoms in sight ;)

Blueberry Pie

For the pastry:

110g butter
200g self raising flour
40g icing sugar
20g cornflour
Pinch of salt

For the filling:

300g blueberries
1 tbsp lime juice
2 tbsp caster sugar
15g cornflour


  • In a food processor, add pastry ingredients and blend to combine. Add cold water, a tbsp at a time, until it comes together into a dough. Check often - the dough should start to clump together when it's ready although you may need to switch it off and get your hands in to get it all together.
  • Place pastry in fridge to rest for 30 minutes
  • Preheat oven to 170°C (325°F)
  • Grease pie dish
  • Combine all filling ingredients in a bowl, stir gently to ensure all the ingredients are well combined ie all the blueberries have a dusting of cornflour
  • After 30 minutes, get out the pastry and divide in two. Roll out the first half, place in the pie dish and trim the edges
  • Fill the pie crust with the blueberry mixture
  • Roll out the remaining pastry half and place over the pie dish, press down the edges and then crimp in your favourite way (aren't these pie crusts fab?!)
  • Make a couple of slits in the lid of the pie
  • Brush the top of the pie with milk, and sprinly lightly with castor sugar (optional but nice!)
  • Bake for around 40 minutes. Take care though - I had to cover my pie with foil about 30 minutes into it, and even then it was still a little uneven. Check it regularly so it doesn't burn or go too dark!

    Notes: Best enjoyed cold, with a drizzle of cream! Yum. Also, the pastry was quite thin, which is how I like it but if you prefer a thicker crust you could always 1.5 times the original pastry recipe

    Thanks for reading! :)
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