I remember eating my first ever blueberry pie many years ago when travelling the states.  Back then blueberries were rather scarce and I would certainly never have had enough to fill a pie.  My times have changed and we are very fortunate now to have delicious, plump blueberries grown locally and in abundance. 

This pie has a crisp, buttery crust which holds the juicy blueberry filling. It is delicious eaten hot or cold, with or without cream.  It’s just the perfect pie.

Preparation time - 60 minutes

Cooking time - 1 hour 10 minutes

Skill - medium

Serves - 8-10 

Ingredients

Pastry 

375g flour

Pinch salt

1 Tbsp sugar

225g butter, diced

75 - 100ml ice cold water (approx)

50 ml apple cider vinegar

Blueberry filling

750g blueberries (fresh or frozen)

Zest 1 orange

Zest 1 lemon

120g sugar

½ tsp vanilla extract

Pinch ground cinnamon

30g cornflour

1 egg, lightly whisked 

1 Tbsp sugar

Method

Begin by making the pastry.  Place the flour, salt and sugar into the bowl of a food processor.  Pulse to combine.  Add the diced cold butter and blend until the mixture resembles coarse breadcrumbs.

Mix the apple cider vinegar with the ice cold water. With the food processor running slowly add half the water.  Stop and check the mixture, if too dry add a little more water until the dough starts to hold together.  It is very important not to over mix the mixture. If the dough holds together well, tip the mixture onto your workbench and bring it together.  Wrap and refrigerate for at least 30 minutes.

To make the blueberry filling.  Place the berries, and zest in a medium saucepan and heat over a moderate heat until the berries release their juices (10 minutes).

Mix the remaining ingredients together and add to the blueberries.  Stirring gently to mix through, continue stirring until the mixture has thickened. Remove from the heat and cover with plastic wrap placed directly onto the surface.  Cool completely.

Once the pastry has rested and the filling is cold you can now assemble the pie.

Cut the pastry half and set aside one half for the top.

Roll out the pastry to comfortably fit a 20 cm pie tin. Loosely let the dough fall into the tin (never stretch the dough) .  Press the pastry into the edges and up the sides of the dish.  Leaving any overhanging pastry at this stage.  Place in the fridge until needed.

To make the lattice top. Place the second piece of dough onto a lightly floured piece of baking paper.

Roll the dough into a rectangular shape, I kept my dough about 4mm thick.  Cut into strips and place on a tray and refrigerate for 20 minutes.

To assemble and cook the pie. 

Preheat oven 190C

Spoon the cooled blueberry filling into the pie base and spread evenly. 

Evenly place the pastry strips across the pie one way, then place more of the pastry strips the other way to form a lattice pattern.  Trim the edges with a sharp knife. Brush the pastry strips with the egg wash and sprinkle with sugar.

Bake on the lower rack of your oven (so the base cooks) for  20 minutes.

Reduce the oven to 170C and move the pie up a rack in the oven and cook for a further 40 minutes or until the pastry is golden brown.

Cool slightly before cutting.