Blueberry Pie

Serves: Eight | Prep: 30 min | Cook: 45 min

Ingredients:

Dough:
2 1/2 cups all-purpose flour
1/2 tsp salt
1 cup cold butter, cubed
1/2 cup cold water

Filling:
6 cups frozen blueberries, thawed and drained
1 tsp lemon zest
1 Tbsp freshly squeezed lemon juice
1/4 cup cornstarch/cornflour
1/2 cup sugar
1/4 tsp all spice
1 egg
1 Tbsp milk
1 Tbsp coarse sugar

Directions:
Make the dough, in a food processor add flour and salt, blitz to combine. Add butter and pulse until the mixture comes together and resemble crumbs. With the motor running add ¼ cup water, then 1 Tablespoon at a time, until the dough comes together and forms a ball. Transfer dough onto a well-floured work surface. Cut dough in half, roll into two round disks, wrap in cling film and refrigerate for at least 30 minutes.

Preheat oven 375F/ 190C.

Roll out one disc to fit a 9-inch pie dish. Place dough into the bottom of the pie dish. Cutting off any extra dough.

Make the filling by adding thawed blueberries, lemon zest, juice, cornstarch, sugar and all spice to a bowl, mix until combined. Pour into the dough lined pie dish.

Roll out the second disc on a floured surface. Cut dough into ½ inch width strips. Use the strips to weave a lattice on top. Cut off any over hanging dough.

In a small cup make an egg wash by whisking the egg with milk. Brush over dough and sprinkle with coarse sugar.

Place prepared pie onto a baking tray, this will help collect any spills. Bake 45-50 minutes, until crust is golden brown, and the filling is bubbling. If the crust edges start to burn, cover with aluminum foil. Let cool completely before serving.