Blueberry Pie
This is a great way to make use of blueberries when you have an abundance
Makes enough for: 1 pie
Ingredients
for the pie filling
- 700 g frozen blueberries
- 140 g fructose, sifted
- 35 g cornflour, sifted
- 1 mandarin, zest only
- 2.5 mls ground cinnamon
for the pastry
- 365 g flour, plus extra for dusting
- 8 g fructose
- 225 g salted butter, cubed, plus extra for greasing
- 60 mls fridge water
for the pie
- 1 egg yolk, beaten
Method
for the pie filling
- Place the blueberries into a sieve and place the sieve over a bowl
- Set aside to defrost completely
- Place the fructose, cornflour, zest and cinnamon into a bowl
- Mix to combine and set aside
for the pastry
- Place the flour and fructose into a stand mixer with a paddle beater and beat for 10 seconds to combine
- add the butter and beat until breadcrumbs form
- Pour the water in and beat just until a dough forms
- Turn out onto a lightly floured surface and gently shape into a ball
- Wrap in cling film and refrigerate for 30 minutes
- Lightly dust your worktop and rolling pin with flour
- Take a third of the dough and roll out to 2mm thick
- Using your chosen pie dish as a template, cut out a circle for the top of the pie
- Place onto a sheet of baking paper and refrigerate until needed
- Roll the rest of the dough out into a circle, bigger than your pie dish, 2mm thick
- Gently place the dough into a lightly greased pie dish and trim the edges, leaving a slight overhang
- Place into the fridge while you preheat the oven to 200° Celsius
- Dock the bottom of the pastry and blind bake for 20 minutes
- Remove the baking beans and bake for a further 5 minutes
- Remove from the oven and set aside to cool completely, and then trim the pastry to neaten the edges
for the pie
- Tip your blueberries into the dry ingredients and stir gently to coat the berries
- Pour into the prepared pastry shell, distribute evenly and remove your pastry disc from the fridge
- Use a cutter to cut out random shapes, not too close to the edges, or each other and set them aside
- Egg wash the edges of the pastry shell and place the dough circle on top, pressing the edges together
- Egg wash the top of the dough and place your cut out pieces on top to make a pattern, egg washing them after you have stuck them on
- Place into the fridge while you preheat the oven to 190° Celsius
- Bake the pie for 60 minutes, on a baking tray in case any liquid bubbles out
- Remove from the oven and leave to cool completely before cutting