Blueberry pie with Lemon Pastry
- 1 lb 5ozs Blueberries
- 3 i/2 ozs castor sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch
- 9 ozs plain flour
- 1 3/4 oz icing sugar, sieved
- 4 1/2 ozs cold butter, cubed
- finely grated zest of one lemon
- i large egg, beaten
- 1 egg white
- 1 tbsp castor sugar
to prepare the fillingplace the blueberries in a saucepan with the sugar and lemon juice.
Place over a medium heat and simmer stirring occasionally.Cook for a couple of minutes. Mix the cornstarch with a little water to make a loose pasteand stir into the pan. Simmer for 2-3 minutes stirring, before removing from the heat and leaving to completely to cool.
to make the pastry, sieve together the flour and icing sugar into a large mixing bowl or food processor. Add the butter and lemon zest and make into a fine crumbly mixture.
Add the beaten egg and one tbsp cold water then gently and quickly work together until you have a ball of dough.
Divide in half and wrap each piece in cling film.Place in the fridge to chillfor 30 mins.
Preheat the oven to 200C Remove the chilled pastry from the fridge. roll on a lightly floured surface into 2 discs one to line the base and sides of dish, measureing 7-8 inches and the other one big enough to cover the surface of the dish, overlapping.Spoon the blueberry fillinginto the pastry lined pie dish and top with the remaining pastry. Brush over the surface of the pie with the egg whiteand sprinkle the castor sugar over the top. Put a hole in thr middle of the pastry with a knife and put in oven for 30-35 mins until top is golden.