Blueberry pie is an American classic. It is so easy to make yet so tasty. You can make this pie all year round even when blueberries are not in season, because you only need frozen ones, which are available in most grocery stores throughout the year. Eat this on its own, it tastes delicious or top with ice cream or whipped cream.
Preparation Time: 50 minutes (including relaxing the dough)
Cooking Time: 30-40 minutes
Makes: 1 pie
Ingredients For shortcrust pastry
400g all purpose flour
200g cold butter, diced
1 tablespoon caster sugar
A pinch of salt
About 100 ml of cold water
500 g frozen blueberry
100 g white sugar
1 tablespoon cinnamon powder
1 heaped tablespoon flour
A knob of butter
To make the pastry, blitz flour, salt, sugar and diced butter in a food processor until you get a fine breadcrumb texture. Should only take about 20-30 seconds. (You can use your hand if you don't have a food processor. Using your fingertips, pinch butter into the flour until all cubes are gone and you get the breadcrumb texture.This will take longer of course.)
Tip the mixture into a cold bowl. Make a well in the center and start adding 2/3 of the cold water. Using your hand, mix the dry and wet ingredients together until lumps are formed. Then add a bit more water (use just under 100 ml, not the whole lot), continue mixing until everything comes together into a dough.
Gently knead the dough 4-5 times, keeping in mind not to overwork the dough.
Wrap the dough with a cling film, and put in a fridge for at least 30 minutes to relax.
To make the filling, simply mix blueberries, sugar, cinnamon and flour together in a bowl, until all blueberries are coated. Leave aside.
Take the chilled dough out, cut into two almost equal pieces - one will be the bottom while the other is the top.
Roll out both pieces into round sheets of about 1 cm thin.
Transfer one rolled out dough into your pie dish and ease it down into the edges to make the bottom part of the pie. Trim out any overhangs.
Tip you blueberry fillings into the pie, and break down the knob of butter and distribute on top of the filling.
Cover the pie with the top, trim out excess and seal the bottom and top together by pinching the edges. Alternatively, you can use a fork and press the two on the side of the dish.
Cut a whole in the middle to make a vent for the steam (this is to ensure that the pie will not be soggy). Lightly brush the top with an eggwash, and sprinkle some granulated sugar on top.
Bake in a preheated oven at 190c for about 30 minutes or until golden brown.
Allow to cool for another 30 minutes before serving.
Tip: If you have any excess dough, don't throw it away. Turn them into some nice sweet sticks to snack on while waiting for you pie to cool! Simply roll the dough into a sheet, then cut into strips. Brush with eggwash and sprinkle with sugar, and bake them!