Blueberry Pie

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Mix together all the dough ingredients and knead for several minutes until a smooth dough forms.

Step 2

Cover with clingfilm and chill in the fridge for an hour.

Step 3

Meanwhile, stir together the blueberries, sugar, cornflour, cinnamon, lemon zest and juice. Set aside for at least 1 hr until the sugar dissolves.

Step 4

On a lightly floured surface, roll one pastry disc out into a 26cm round and use to line a 22cm pie dish, ensuring the pastry slightly overhangs the edge. Spoon in the blueberry mixture.

Step 5

Roll the remaining pastry into a 24cm round and cut into 10 strips. Make sure the strips are substantially thick otherwise they will sink. Arrange five strips vertically across the pie then either weave or simply place the remaining strips horizontally on top to create a lattice. Trim any excess overhanging the dish, then crimp the edges together firmly to make a fluted crust. Chill the pie for at least 30 mins.

Step 6

Heat the oven to 180c. Beat an egg and brush over the pastry. Sprinkle the lattice with the 1 tbsp granulated sugar, then put the dish on a baking tray. Bake for 1 hr, keeping an eye on it and covering loosely with foil once the pastry is golden brown. You may need to bake it a bit longer until the blueberries are completely soft and bubbling.