- 25 min + chilling
- 45 min
- 1½ cups (225g) plain flour
- pinch of salt
- 1 tbsp caster sugar
- 2 tsp Queen Vanilla Bean Paste
- 115g butter, cut into small cubes
- ⅓ cup (80ml) water
- 2 cups (250g) blueberries, fresh or frozen (thawed and drained)
- 1/4 cup (40g) cornflour
- ½ cup (110g) sugar
- ¼ cup (60ml) water
- Juice of ½ a lemon (approx 1 tbsp - 20-25ml)
- 1 large egg, lightly beaten to glaze
Place all pastry ingredients into a large bowl, or a food processor or stand mixer. Using your fingertips, rub the butter into the flour until most of the flour looks like breadcrumbs, (if using a food processor, pulse a few times, or for a stand mixer, mix on a low speed with the paddle attachment to achieve the same result).
Slowly add water and work the mixture, just until it looks like it's about to come together. You may not need all the water. Shape dough into a disk and wrap it in cling wrap. Chill for 30 minutes.
While pastry is chilling, prepare filling. Place 1 cup of the blueberries along with the remaining ingredients into a saucepan. Bring to the boil and cook for about a minute, or until the mixture is very thick. Remove from the heat and add the remaining blueberries. Set aside to cool.
When ready to bake the pies, preheat oven to 180C (fan forced). Remove pastry dough from chiller and roll out on a lightly dusted bench to approximately 1/2cm thickness.
Using a knife, cut pieces of pastry large enough to line the bases of your pie dish(es), and place the pastry into the base.
Re-roll pastry scraps and cut out strips for the lids. Place blueberry filling into pastry-line pie dish(es), and then decorate the tops with your pastry strips. Brush lightly with beaten egg and bake for 45 minutes or until golden brown and bubbling, and then leave to cool for at least 20 minutes before serving.
This lovely recipe and images are by The Sugar Hit. See the original here.
This recipe can be made as a single pie to serve 4-5 or two mini pies to serve 4.