Buttery blueberry pie
The butter in pastry ensures it is a winner. Great served ‘as is’ or with whipped cream or plain yoghurt. This recipe may be halved to serve 6-8 people.
|5 cups||Plain flour|
|2 Tbsp||Caster sugar|
|500 g||Unsalted butter, cold, diced|
|½ cup||Water, iced, use up to 1 cup if necessary|
|1 kg||Blueberries, fresh or frozen|
|½ cup||Caster sugar|
|2||Lemons, finely grated rind and juice|
- Pulse the flour, salt, and sugar in a large food processor, until combined. Add the diced butter and pulse until the mixture resembles coarse breadcrumbs. With motor running, add a ½ cup of iced water. Pulse until the dough is crumbly but holds together when squeezed. Add extra water, 1 tablespoon at a time if necessary. Do not over-mix.
- Halve the dough and flatten into 2 disks. Wrap tightly in plastic film. Refrigerate until firm, at least 1 hour or overnight. This makes about 1.3kg of rich pastry.
- Preheat oven to 200C. Lightly oil a 25cm x 35cm slice pan about 3cm deep.
- Combine the blueberries, cornflour, sugar, lemon rind and juice in a large bowl.
- On a floured bench, roll 1 disc of pastry to 28cm x 40cm. Line the base and sides of the slice pan with the pastry. On the floured bench, roll out a second disk to a 25cmx 35cm rectangle. Using a 5cm biscuit cutter, make about 35 rounds.
- Pour the blueberry filling into the pastry-line pan. Place the pastry rounds over the blueberries. Brush the tops with the combined egg and milk and sprinkle with the caster sugar.
- Bake until the crust is golden and the juices are bubbling, about 50 minutes. Cool on a wire rack for 1 hour. Serve warm or at room temperature.