Blueberry Pie


Blueberry Pie


For the pastry

225g / 8 oz plain flour
110g / 4 oz butter
80g / 3 oz sugar
1 large egg
splash of milk

For the filling

6 cups of fresh (or frozen) blueberries, rinsed and stems removed (if using frozen, defrost and drain first)
1 Tsp. lemon zest
1 Tbsp. lemon juice
30g of flour or corn starch
100g white granulated sugar
½ Tsp. cinnamon

For the egg wash

1 large egg
1 tablespoon milk


Using your fingers, rub together the butter and flour until you have a mixture that resembles bread crumbs.

Gently add the sugar a bit at a time and rub into the mixture.

In a jug, mix together the egg and milk, then pour into the bowl a bit at a time, mixing all the while until you form a soft dough.
Place in the refrigerator and chill for at least 30 minutes.When you are ready to start making the pie, remove the pastry from the fridge and place on a lightly floured clean, flat surface. Roll it out until it is the thickness of a £1 coin.
Place the rolled out dough on to a 9-inch pie pan. Trim the edges of the excess dough and roll back into a ball for later. Place the pie pan and spare dough in the refrigerator to chill.
Preheat oven to 220°C / 425°F.
To make the blueberry filling, place the blueberries, sugar, flour (or corn starch), cinnamon, lemon zest, and lemon juice in a large bowl. Gently stir them so that all of the blueberries are coated with some sugar and flour.
Remove the pie pan from the refrigerator and prick the base with a fork. Spoon the sugar coated berries evenly onto the pastry.
Roll out the remaining dough to the same thickness as the pie base. Using a sharp knife cut into long thin strips.Carefully begin to lay the strips on to the pie creating a lattice pattern and secure the ends down to the edge of the pie base. Cut off any excess.
Place the pie in the refrigerator while you make the egg wash by mixing the egg and milk together.
Brush top of pie with egg wash: Whisk egg and milk together to make an egg wash. Brush the top crust with egg wash.
Place the pie on the middle rack of the oven with a foil or Silpat lined baking pan positioned on the lower rack to catch any filling that may bubble over.
Bake for 20 minutes at 220°C / 425°F. Reduce heat to 180°C / 350°F and bake for a further 30 to 40 minutes more or until juices are bubbling and have thickened.
Transfer to a wire rack to cool. Let cool completely before serving.

Products Used

MasterClass Electronic Dual Dry and Liquid Scales with Brass Finish Bowl
MasterClass Crusty Bake Non-Stick Deep Pie Pan / Tart Tin
KitchenCraft Non-Stick 46cm Rolling Pin
Colourworks Brights Navy Silicone-Headed Angled Pastry / Basting Brush