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. 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.