A Perfect Pantry
Blueberry Pie
- PREP TIME
2hrs 8 min - COOK TIME
1 hr 30 min - READY TIME
3 hrs 38 min - SERVINGS
8
INGREDIENTS
PASTRY
- 2½ cup plain flour
- 4 tbsp toasted almond meal
- 2 tbsp caster sugar
- ½ tsp salt
- 230g butter, cold chopped
- ¼ cup cold water
- 1 egg
- 50ml milk
PIE FILLING
- 2 cup frozen blueberries
- 2 cup fresh blueberries
- ¾ cup caster sugar
- 3 tbsp custard powder
- 1 green apple, peeled and grated
- Pinch salt
- Pinch cinnamon
- 2 tsp lemon juice
- 2 tbsp extra caster sugar
DIRECTIONS
- For the pastry, place the flour, almond meal, caster sugar, salt and butter in the food processor. Process to resemble breadcrumbs. Add the cold water and pulse to form a ball. Remove from food processor and knead slightly. Cover with cling wrap and then place the refrigerator for an hour.
- Remove from the plastic and roll out to about 3-5mm thickness. Line the dough over a loose based fluted deep flan dish and lightly press in around the edges.
- Rest the prepared flan dish in the refrigerator for an hour.
- Line with greaseproof paper and blind baking beads. Blind bake for 15 minutes at 180C degrees, then remove beads and bake for a further 15 minutes
- For the blueberry filling, put all ingredients into a microwave safe bowl to combine. Heat ingredients in the microwave on high to warm for 2 minutes.
- Tip ingredients into the prepared pie pastry base.
- Top your pie with a pastry lid (lattice, full lid or whatever you choose though be sure to leave a hole to aerate).
- In a separate bowl, mix together the egg and milk. Brush the pastry top with the egg wash and sprinkle with caster sugar.
- Bake in the oven at 180C for 1 hour and 15 minutes
- Let stand for about 2 hours to completely cool.
- Best served with ice cream
TIP Leave the pastry over hanging until the rest period is over.
This recipe was developed using a Kambrook Appliance.
APPLIANCES
- Site by RGC Digital Marketing