Blueberry Pie

Scrummy blueberries!!!Blueberry Pie

For when blueberries are in season, or for when a sticky sweet purply treat is the only reasonable thing to make!  This recipe is so easy it is almost embarrassing to include here, however it works, it is delicious and is a great way to whip up a special tasty treat if unexpected guests pop in on a Sunday afternoon!

1 quantity Good Butter Pastry mix:

A Good Butter Pastry is equal parts fat to flour.  Egg yolks are added for depth of flavour and lemon to cut through the fat and provide lightness to the mix.  This is a basic, yet reliable mix.

250 grams of Butter – very cold

250 grams plain 00 bakers flour or gluten free baking flour

1 egg yolk

1 teaspoon of lemon juice

A pinch of salt

Use a butter knife to cut the chilled butter through the flour until it is almost at breadcrumb consistency.  Add the lemon juice and salt, and if necessary a tiny amount of iced water – just enough to bring the pastry into a good dough.  As soon as the dough forms a ball, place in a bowl and refrigerate for at least 15 minutes.  Remove from the fridge – if you have stone work surfaces or a marble pastry slab use these to roll out your dough.  If not, or it is a particularly warm day, place a baking sheet in the freezer until very cold and use this as your work surface.  Carefully roll out the pastry to the desired thickness.

Blueberry Filling:

500 grams of fresh blueberries (you can use frozen ones – check sweetness before adding sugar)

1 tablespoon cornflour


2 tablespoons caster sugar

2 tablespoons maple syrup

1 tablespoon butter, cut into tiny chunks

Juice of half a lemon


 Pre-heat oven to 220°C


Grease a pie dish and line with half the pastry mix.

Wash the blueberries (do not dry them) and tumble the blueberries in the cornflour so they are well coated.

Pour blueberries into the pastry base, cover with the sugar, lemon juice and maple syrup.  Sprinkle the butter over the blueberries. Seal the reserved pastry on as the lid, pinching in the edges well and glaze with a beaten egg.  Cut a generous steam hole in the centre of the pie and bake in a hot oven for 25-30 minutes. 

Allow to cool (at least a bit) before serving with ice-cream or double cream.