Blueberry Pie

Ingredients:

• 250g blueberries
• 1 x lemon
• 30g corn starch
• 230g sugar
• Shop bought or homemade short crust pastry

Steps:

Roll out your short crust pastry then add it to a greased pie dish, make sure it’s neat trim any edges if needed then let it rest in the fridge.

Zest 1 whole lemon and juice it, you should get about ¼ cup lemon juice

To a mixing bowl, add the blueberries, lemon zest, lemon juice, sugar and corn starch and mix everything together.

Add the blueberry mix inside the pie crust.

Roll out the remaining pastry, cut long lines and place them on top of the blueberry mix to form a pie lid. (You can get creative 😊)

Brush the pastry with egg wash and a dusting of sugar

Put foil around the rim of the pastry so the edges do not burn.

Bake for 50 minutes at 180 degrees,

At this stage, if the middle of the pie is very golden brown, put foil over the middle too to avoid it burning.

Bake for a further 30 minutes. Put the oven off, take the foil off and let the pie sit in the oven for another 10 minutes to rest.

Take it out and let it cool completely before serving.

Once cooled, dust with icing sugar.

Serve with whipped cream or ice –cream. (optional)

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Tips:

This is a delicious saucy pie – I like a bit of sauce. If you prefer it be stiffer, add 1 tsp more cornstarch!

 If you’re cautious of the pastry burning, you can leave off the sugar as the sugar does make the pastry brown faster. Don’t forget the foil around the edge of the of the pie crust as the edges always cook faster than the rest, pastry in general cooks faster than the blueberries so the foil helps to ensure the content cooks, and the pastry doesn’t burn.

Shop bought short crust pastry is a nice short cut if you want to make a super quick pie!