Recipe – Blueberry Pie

Happy Blueberry Pie day – 28th April, 2014…



Serves: 6


  • 450g/1lb ready-made shortcrust pastry
  • 100g/3½oz caster sugar, plus extra for sprinkling
  • ½ lemon, zest and juice
  • 25g/1oz butter, plus extra for greasing the moulds
  • ½ tsp ground cinnamon (optional)
  • 700g/25oz blueberries
  • 1 medium free-range egg, lightly beaten
  • clotted cream, to serve


  1. Butter a 22cm/9in ovenproof dish.
  2. Roll out two-thirds of the pastry on a floured work surface using a rolling pin. With a pastry cutter, cut out a large circle of pastry to line the buttered dish. Transfer to the fridge to chill.
  3. Place the sugar, lemon juice and lemon zest into a bowl.
  4. Heat a pan over a medium heat. Add the blueberries, the butter and the cinnamon (if using) and stew for 3-4 minutes before removing from the heat to cool.
  5. Preheat the oven to 200C/400F/Gas 6.
  6. Fill the pie dish with the cooled blueberry mixture.
  7. Roll out the remaining pastry on a floured work surface and cut out a disc a little bigger than the pie dish. Place the pastry on top of the pie dish and seal the edges well. Make a small hole in the top to allow the steam to escape.
  8. Make decorations (such as leaves) by cutting out any pastry trimmings with a sharp knife and stick them on with a little water. Brush the pastry lids with a little lightly beaten egg then dredge with caster sugar.
  9. Bake for 15 minutes, until the fruit is tender and the top is golden-brown. Serve hot with clotted cream.



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