Blueberry Pie


2 quantities of Basic Pie dough

100g Caster sugar

25g Cornflour

2 tbsp freshly squeezed lemon juice

2 tsp grated lemon zest

600g Blueberries

A 23-cm pie dish, greased – Makes 10-12 slices.

Lightly dust a clean work surface with flour. Divide the dough in half (I made two separate batches of dough to ensure they were equal amounts). Roll out one half with a rolling pin and use to line the prepared pie dish, and trim the edges with a sharp knife.

Put the sugar, cornflour, lemon juice, zest and blueberries in a bowl and mix well. Fill the pie crust with the blueberry mixture. With the second portion of dough repeat the process of rolling out and drape it over the pie. Pinch the edges together and trim with a sharp knife.

Make three slits in the lid of the pie to let the steam out while the pie is cooking. Leave the pie to rest in the refrigerator for 1 hour before baking.

Preheat the oven to 170° (325°F) Gas Mark 3.

Bake for 40-50mins or until the filling is bubbling. After 30mins of baking, protect the edges from overcooking by covering with foil (Although, I skipped this step and the edges were fine.) Use a pastry brush to brush the top of the pie with milk, and bake for the final 10-15mins. This will give the pie its golden brown colour.

Leave to cool for a few minutes before serving with vanilla ice-cream or single cream.

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