Blueberry pie 🥧
This is a summer favourite that should be made with lots of fresh, ripe blueberries. The cornflour thickens the filling as it cooks and keeps it firm enough to allow the pie to be sliced. The filling should bubble through the cuts made in the pastry lid. which is when you know the pie is ready.
2 quantities Basic Pie Crust
100 g caster sugar
25 g cornflour
2 tablespoons freshly squeezed lemon juice
2 teaspoons grated lemon zest
600 g blueberries
a 23-cm pie dish, greased
Makes 10-12 slices
Lightly dust a clean work surface with flour. Divide the dough in half. Roll out one half with a rolling pin, use to line the prepared pie dish and trim the edges with a sharp knife.
Put the sugar, cornflour, lemon juice and zest and blueberries in a bowl and mix well Fill the pie crust with the blueberry mixture. Lightly dust a clean work surface with flour again.
Roll out the remaining half of the dough with a rolling pin. drape over the pie dish and press down the edges, pinching to make a textured edge.
Trim any excess with a sharp knife Make 3 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°C (325°F) Gas 3.
Bake the pie in the preheated oven for about 40-50 minutes, or until the filling is bubbling thickly. After 30 minutes of baking protect the edges from overcooking by covering them with foil Leave to cool completely before serving.
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