Blueberry Pie

Method

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1. Pulse the flour, sugar, salt and butter in a food processor until the butter is pea-sized. Add the water and pulse until the dough just clumps.

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2. Divide into two discs, wrap and chill 1 hour.

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3. Heat the oven to 200°C / 400°F with a baking tray on the lowest shelf.

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4. Put 300 g of the blueberries in a saucepan with the sugar, cornflour and lemon juice and cook over medium heat 5 minutes, mashing lightly, until thick and glossy. Stir in the zest, cinnamon and salt and cool 10 minutes.

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5. Fold in the remaining raw blueberries.

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6. Roll one disc to 30 cm and fit into a 23 cm pie dish. Tip in the filling and dot with butter.

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7. Roll the second disc, cut into 2 cm strips and weave a lattice over the top. Trim, crimp the edge and brush with the egg wash and coarse sugar.

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8. Set the pie on the hot tray and bake 55 to 60 minutes, until the crust is deep golden and the filling bubbles through the lattice.

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9. Cool on a rack for at least 3 hours before slicing.

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Chef’s Tips

• Cook a third of the berries first. It is what sets the filling.
• Use frozen berries straight from the freezer so they do not bleed into the crust.
• Cover the edge with foil if it darkens before the middle bubbles.

Pairing Suggestions

• Vanilla ice cream
• Lightly whipped cream
• A cup of tea

Storage & Reheating

Keep covered at room temperature 2 days, then refrigerate up to 5 days. Freeze whole, baked, for 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.