Ingredients
- 600g blueberries
- 100g caster sugar
- 1tbsp lemon juice
- 1tsp arrowroot
- 250g plain flour, plus extra for dusting
- 50g icing sugar, sieved
- 125g cold butter, cut into cubes
- 1 lemon, finely grated zest
- 1 large egg, lightly beaten
- 1 egg white
- 1tbsp caster sugar
- vanilla ice-cream, custard, cream, creme fraiche etc
Accompaniment
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Description
With their balance of acidity and sweetness, blueberries are delicious in pies.
Method
To Prepare The Filling
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1
Place the blueberries in a saucepan with the sugar and lemon juice.
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2
Place over a medium heat and bring to a simmer, stirring occasionally.
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3
Cook for a couple of minutes.
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4
Mix the arrowroot with a little water to make a loose paste and stir into the pan.
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5
Simmer for 2-3 minutes, stirring occasionally before removing from the heat and leaving to completely cool.
To Make The Pastry
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6
Sieve together the flour and icing sugar into a large mixing bowl or into the bowl of a food processor.
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7
Add the butter and lemon zest, and either rub lightly between your fingers or blitz briefly until you have a fine crumbly mixture.
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8
Add the beaten egg and about 1 tablespoon of cold water, then gently and quickly work together until you have a ball of dough.
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9
Divide in half and wrap each piece in clingfilm.
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10
Place in the fridge to chill for about 30 minutes.
To Assemble The Pie
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11
Preheat the oven to 200C/180C fan/gas 6.
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12
Remove the chilled pastry from the fridge.
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13
Roll out on a lightly floured surface into two disks using one to line the base and sides of a pie dish, measuring 18-20cm (7-8in) in diameter and about 4cm (1ยฝin) deep, and the other one big enough to cover the surface of the dish, with about 2cm (ยพin) overlapping the edge.
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14
Spoon the blueberry filling into the pastry-lined pie dish and then top with the remaining piece of pastry.
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15
If you have enough time, place in the fridge for about 30 minutes for the pastry to relax, but don't worry if you can't.
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16
Brush over the surface of the pie with the egg white and sprinkle the caster sugar over the top.
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17
Pierce a hole in the middle of the pastry with a knife and then place in the oven for about 30-35 minutes, or until the top is golden and crispy.
To Serve
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18
Once cooked, the pie can sit for at least 30 minutes and will still be hot enough to serve, with either vanilla ice-cream, custard, cream or crรจme fraรฎche.
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