Classic Blueberry Pie

Ingredients (17)

• plain flour350 g
• fine salt1 tsp
• granulated sugar15 g
• unsalted butter225 g
• ice-cold water70 ml
• fresh blueberries600 g
• granulated sugar100 g
• cornflour20 g
• fresh lemon juice2 tbsp
• lemon zest
• unsalted butter7 g
• egg yolk1
• fresh cream0.5 tbsp
• granulated sugar1 tbsp
• whipped cream
• vanilla ice cream
• -

Method

1. 1

   In a food processor combine the flour, salt and sugar.

2. 2

   Pulse briefly until mixed.

3. 3

   Add the chilled butter.

4. 4

   Process for 10–15 seconds until the mixture resembles coarse breadcrumbs.

5. 5

   Add 60 ml ice-cold water.

6. 6

   Pulse until the dough just begins to come together.

7. 7

   If necessary, add an extra 1–2 tablespoons of water.

8. 8

   Turn the dough onto a lightly floured surface.

9. 9

   Bring it together without kneading.

10. 10

    Divide into 2 equal portions (approximately 330 g each).

11. 11

    Flatten into discs.

12. 12

    Wrap each in cling film.

13. 13

    Refrigerate for 1 hour.

14. 14

    Roll one disc into a 30 cm circle.

15. 15

    Carefully line a 23 cm pie dish.

16. 16

    Trim and fold the edges underneath.

17. 17

    Crimp the edges as desired.

18. 18

    Refrigerate for 30 minutes.

19. 19

    Roll the remaining pastry into another 30 cm circle.

20. 20

    Using a 6 cm star cutter (or preferred cutter), cut approximately 20 stars.

21. 21

    Arrange them on a baking tray lined with baking paper.

22. 22

    Refrigerate for 30 minutes.

23. 23

    In a small bowl combine:

24. 24

    Sugar

25. 25

    Cornflour

26. 26

    Lemon juice

27. 27

    Lemon zest

28. 28

    Place the blueberries into a large bowl.

29. 29

    Pour the sugar mixture over the berries.

30. 30

    Gently toss until evenly coated.

31. 31

    Spoon the blueberry filling into the chilled pastry shell.

32. 32

    Scatter the butter pieces evenly over the filling.

33. 33

    Beat together:

34. 34

    Egg yolk

35. 35

    Cream

36. 36

    Brush the edge of the pie crust with the egg wash.

37. 37

    Brush both sides of the pastry stars.

38. 38

    Arrange the pastry stars over the blueberries, slightly overlapping from the outside towards the centre.

39. 39

    Sprinkle with sugar if desired.

40. 40

    Chill the assembled pie for 15–20 minutes.

41. 41

    Preheat the oven to 205°C.

42. 42

    Position the oven rack in the lower third of the oven.

43. 43

    Place the pie on a baking tray lined with baking paper.

44. 44

    Bake for 20 minutes at 205°C.

45. 45

    Reduce the oven temperature to 180°C.

46. 46

    Continue baking for 35–45 minutes, until:

47. 47

    the pastry is deep golden brown,

48. 48

    the blueberry juices are bubbling,

49. 49

    and the filling has thickened.

50. 50

    If the crust browns too quickly, cover the edges loosely with foil or a pie shield.

51. 51

    Remove the pie from the oven.

52. 52

    Cool on a wire rack for 3–4 hours before slicing to allow the filling to set.

53. 53

    Serve with:

54. 54

    Vanilla ice cream

55. 55

    Fresh whipped cream

56. 56

    Thick pouring cream

57. 57

    Custard