Recipe – Blueberry Pie with Lemon Pastry

Ingredients: 4 – 6 servings

For the filling:

• 600g blueberries
• 100g caster sugar
• 1 tbsp lemon juice
• 1 tsp arrowroot

For the lemon pastry:

• 250g plain flour
• 50g icing sugar, sieved
• 125g cold butter cut into cubes
• Finely grated zest of 1 lemon
• 1tbsp caster sugar
• Milk for glazing pastry

Method:

1. Place the blueberries, sugar and lemon juice in a pan over a medium heat and bring to a simmer, stirring occasionally.  Cook for a couple of minutes.
2. Mix the arrowroot with a little water to make a paste and stir into the pan.  Simmer for 2-3 minutes before removing from the heat and leaving to cool.
3. For the pastry, sieve the flour and icing sugar into a large mixing bowl.  Add the butter and lemon zest and rub lightly between your fingers until you have a fine crumbly mixture.
4. Add about 2 tablespoons of cold water and gently and quicky work together until you have a ball of dough.  Divide in half, wrap each piece in cling film and place in the fridge for 30 minutes to chill.
5. Preheat oven to 200 degrees C / gas mark 6
6. Roll out chilled pastry on a lightly floured surface into 2 disks using one to line the base and sides of a 18 to 20 cm diameter pie dish.
7. Spoon the blueberry filling into the pasty lined pie dish and top with the remaining piece of pastry.
8. Place in the fridge again for 30 minutes to allow the pastry to relax. (This step may be skipped if short of time).
9. Brush over the surface of the pie with a little milk and sprinkle the caster sugar over the top.
10. Pierce a hole in the middle of the pastry and place in the oven for 30 to 35 minutes until the pastry is golden and crispy.
11. Serve with vanilla ice cream, custard, cream or crème fraiche.