There is something so warming and comforting about eating a fruit pie and honestly, this blueberry pie is amazing. It is not overly sweet either because of the addition of lemon which compliments the blueberries wonderfully. I also really like the colour of this pie as it is definitely eye catching because of the rich bluey purple sauce against crisp, golden, melt in the mouth pastry. I really like to pair this pie with coconut ice cream. It tastes amazing!!
It is also so easy to make. So grab a pen and paper and jot down the ingredients as this pie is so tasty, although a little naughty, and will make a great dessert for a dinner party or for a sweet treat for yourself or for your friends and family.
- 320g plain flour
- 1 tsp salt
- 220g cold unsalted butter
Blueberry Pie Filling
- 100g caster sugar
- 25g cornflour/cornstarch
- 2 tbsp freshly squeezed lemon juice
- 2 tsp grated lemon zest
- 600g blueberries
- Preheat the oven to 170°C (325°F) Gas 3
- Sift the flour and salt into a large mixing bowl
- Chop the cold unsalted butter into the flour and salt mixture
- Using your fingers rub the butter through the flour and salt mixture until it resembles breadcrumbs
- Add a little cold water to the mixture (about a teaspoon full at a time) until the breadcrumb mixture comes together using a knife to form a ball of dough.
- Do not overwork your dough otherwise it will end up being hard rather than crisp and melt in the mouth.
- Wrap the dough in cling film and place in the fridge for 30 mins
- Whilst the pastry dough is in the fridge, make the blueberry filling by putting the caster sugar, cornflour, lemon juice, lemon zest and blueberries in a large mixing bowl
- Mix well
- Grease a 23cm pie dish
- After 30 mins, flour the a work surface and split the dough into two balls.
- Roll out 1 of the balls of dough with a rolling pin and line the pie dish with this dough to make the pie crust
- Fill the pie crust with the blueberry mixture
- Roll out the 2nd ball of dough and drape over the pie dish to make the pie lid
- Using a fork press down the edges of the pie to make a textured edge
- With a sharp knife cut away the remaining excess pastry
- Using the excess pastry, cut some leaves for decoration
- Add the leaves to the centre of the pie lid using a little milk for glue
- Using a fork, make 3 slits in the lid of the pie so that any steam can escape while the pie is cooking
- Cover the pie lightly in cling film and leave the pie to rest in the refrigerator for 1 hour before cooking
- Bake the pie in a preheated oven for 40-50 minutes (After 30 minutes of baking cover the edges of the pie with foil to prevent the pie from overcooking)
- I recommend you serve the pie with coconut ice cream