This pie has a crisp, buttery crust which holds the juicy blueberry filling. It is delicious eaten hot or cold, with or without cream. It’s just the perfect pie.
Serves 8
Skill medium
Prep time 60 min Cooking time 1hr 10min
Pastry
375g flour
Pinch salt
1 Tbsp sugar
225g butter, diced
75-100ml ice cold water
50ml apple cider vinegar
Blueberry filling
750g blueberries (fresh or frozen)
Zest 1 orange
Zest 1 lemon
120g sugar
½ tsp vanilla extract
Pinch ground cinnamon
30g cornflour
To finish:
1 egg, lightly whisked
1 Tbsp sugar
Method
Begin by making the pastry.
Place the flour, salt and sugar into the bowl of a food processor. Pulse to combine. Add the diced cold butter and blend until the mixture resembles coarse breadcrumbs.
Mix the apple cider vinegar with the ice cold water. With the food processor running slowly add half the water. Stop and check the mixture, if too dry add a little more water until the dough starts to hold together. It is very important not to overmix the mixture. If the dough holds together well, tip the mixture on to your workbench and bring it together. Wrap and refrigerate for at least 30 minutes.
To make the blueberry filling.
Place the berries and zest in a medium saucepan and heat over a moderate heat until the berries release their juices (10 minutes).
Mix the remaining ingredients together and add to the blueberries. Stirring gently to mix through, continue stirring until the mixture has thickened.
Remove from the heat and cover with plastic wrap placed directly on to the surface. Cool completely.
Once the pastry has rested and the filling is cold you can now assemble the pie.
Cut the pastry in half and set aside one half for the top.
Roll out the pastry to comfortably fit a 20cm 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.
To make the lattice top. Place the second piece of dough on to a lightly floured piece of baking paper.
Roll the dough into a rectangular shape, I kept my dough about 4mm thick. Cut into strips and place on a tray and refrigerate for 20 minutes.
To assemble and cook the pie
Preheat oven to 190°C
Spoon the cooled blueberry filling into the pie base and spread evenly.
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.
Bake on the lower rack of your oven (so the base cooks) for 20 minutes.
Reduce the oven to 170°C and move the pie up a rack in the oven and cook for a further 40 minutes or until the pastry is golden brown.
Cool slightly before cutting.
