Blueberry pie
There’s nothing better than a dessert like this blueberry pie that’s good for your brain, your belly and simple to make too.
Serves: 12
Ingredients:
- 350g plain flour
- Pinch of salt
- 3 ½ tablespoons caster sugar
- 225g unsalted butter, chilled, chopped
- 80ml iced water
- 375g blueberries
- 1 tablespoon cornflour
- 1 teaspoon finely grated lemon rind
- 1 ½ tablespoons raw sugar
- Ice-cream to serve
Method:
1. Place flour, salt and caster sugar in a food processor. Add butter and pulse until the mixture resembles fine breadcrumbs. Add water and process until the mixture just starts to come together.
2. Turn onto a lightly floured surface. Knead until just smooth. Wrap two-thirds of the pastry in plastic wrap, then wrap the remaining pastry in plastic wrap. Place in the fridge for 1 hour to rest.
3. Combine the blueberries, cornflour, lemon rind and remaining caster sugar in a large bowl. Grease pan for pie.
4. Preheat oven to 200°C. Roll out large pastry portion on a lightly floured surface until 5mm thick. Cut pastry to fit in dish allowing edges to overhang. Pour blueberry mixture in. Roll out remaining dough on a lightly floured surface until 5mm thick. Cut into 1cm-wide strips. Brush edges of pies with butter. Arrange strips in a lattice pattern over the filling and press to seal. Trim edges. Place in the fridge for 30 minutes to rest.
5. Brush top of pies with butter. Sprinkle with raw sugar. Place on a baking tray. Bake for 20 minutes or until light golden. Reduce oven to 180°C. Bake for 15-20 minutes or until pies are golden. Cool in dishes for 10 minutes.
6. Decorate with blueberries, sprinkle with icing sugar and serve with ice-cream.
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