This rustic blueberry pie, has a rich, buttery pastry and is filled with a deliciously sweet, thick blueberry filling. Serve warm with whipped cream or ice cream.
4 people made this
Makes: 1 pie
225g frozen butter, divided into two pieces
60g wholemeal flour
200g plain flour
120ml cold fresh orange juice
5 teaspoons flour
5 teaspoons caster sugar
Method Prep:20min › Cook:45min › Ready in:1hr5min
Mix plain flour and wholemeal flour together in a large bowl; coarsely grate half the frozen butter on top. Repeat with second piece of frozen butter and mix together with a fork until crumbly. Pour in cold orange juice and continue to mix with the fork, gathering up any flour at the bottom; scoop up 1/2 the mixture with your hands, pressing it together to form a ball. Wrap this piece of pastry in cling film and allow to chill in the fridge.
Line a baking tray with baking paper.
Scoop up remaining dough and transfer it to a cold work surface; roll out dough to a 25cm disc. Transfer the disc to prepared baking tray.
Combine 5 teaspoons of flour and caster sugar together in a small bowl; sprinkle 2 teaspoons of this mixture on the pastry base. Add 1/2 the blueberries on top; sprinkle another 2 teaspoons of the mixture on top. Add remaining blueberries in middle to create a mound; sprinkle remaining flour and sugar on top.
Preheat oven to 200 C / Gas 6.
Remove remaining pastry from the fridge; roll out on a cold surface and use to cover the top of the pie, rolling up and crimping the edges to seal. Slash top of pastry in centre to let steam escape.
Bake pie in preheated oven for 15 minutes. Lower the temperature to 180 C / Gas 4; continue baking for another 30 minutes.