Classic blueberry pie recipe
- 600 grams frozen blueberries
- 3–4 sheets pastry (puff or pie)
- 2 teaspoons freshly grated lemon zest
- tiny tiny pinch of cinnamon
- ¼ cup flour
- 1 tablespoon butter cut into small cubes
- ⅓ cup milk
- 1 tablespoon sugar
Defrost the blueberries first. They usually defrost within an hour.
- Preheat oven to 200°C.
- Cut the dough to fit a 20–23 cm pie dish. The dough should be about 5 cm larger than the dish.
- Being careful not to stretch the dough, fit the pastry into pie dish then trim to within 2 cm of the edge of the dish. Refrigerate whilst you make the blueberry filling.
- Stir the sugar, flour, lemon zest, cinnamon in a large bowl. Add blueberries and gently toss to combine.
- Transfer blueberry filling to prepared pie crust. Refrigerate while you prepare the lattice crust.
- Cover with top pastry that has slits cut in it and seal.
- Crimp edges. Dot butter over the open areas of the lattice.
- Brush milk over pie dough. Sprinkle tablespoon of coarse sugar over crust. Refrigerate pie for 20 minutes or freeze for 5 minutes before baking.
- Bake in the oven for 20 minutes then reduce heat to 170°C for a further 30–45 minutes or until crust is golden brown and the juices inside are bubbling (If, while baking, the crust begins to brown too much, cover with aluminium foil and continue to bake until done).
- Cool for 2–3 hours before cutting to allow filling to set then serve with icecream or cream and enjoy!
Photo: Taryn Elliot