Blueberry Pie

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

Method:

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! :)