Blueberry Pie

Photo by Simon Lambert

Preparation time - 30 minutes

Cooking time - 1 hour 10 minutes

Skill - medium

Serves - 8-10 

Ingredients

• Pastry 

• 2 sheets Heritage Bakers sweet pastry, thawed

Blueberry filling

• 750g blueberries (fresh or frozen)

• Zest 1 orange

• Zest 1 lemon

• 120g sugar

• ½ tsp vanilla extract

• Pinch ground cinnamon

• 30g cornflour

• 1 egg, lightly whisked 

• 1 Tbsp sugar

Method

To make the blueberry filling. 

1. Place the berries, and zest in a medium saucepan and heat over a moderate heat until the berries release their juices (10 minutes).

2. Mix the remaining ingredients together and add to the blueberries.  Stirring gently to mix through, continue stirring until the mixture has thickened.

3. Remove from the heat and cover with plastic wrap placed directly onto the surface.  Cool completely. Once the filling is cold you can now assemble the pie.

4. Place 1 sheet of pastry over a 20 cm pie tin. Loosely let the dough fall into the tin (never stretch the dough) . Press the pastry into the edges and up the sides of the dish. Leaving any overhanging pastry at this stage. Place in the fridge until needed.

5. To make the lattice top. Place the second piece of pastry onto a lightly floured board.

6. Cut into strips and place on a tray and refrigerate for 20 minutes.

To assemble and cook the pie. 

1. Preheat oven 190 C (170 C fan-forced)

2. Spoon the cooled blueberry filling into the pie base and spread evenly. 

3. Evenly place the pastry strips across the pie one way, then place more of the pastry strips the other way to form a lattice pattern.  Trim the edges with a sharp knife. Brush the pastry strips with the egg wash and sprinkle with sugar.

4. Bake on the lower rack of your oven (so the base cooks) for  20 minutes.

5. Reduce the oven to 170C and move the pie up a rack in the oven and cook for a further 40 minutes or until the pastry is golden brown.

6. Cool slightly before cutting.

   
   Recipe by Alison Lambert