Preparation time is 40minutes
Cook time is 40minutes
Total time is 1hours 20minutes
Serve is for 6 people
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Difficulty level: 3 out of 4
13 Ingredients
Number of servings
6
- 2tablespoons plain flour
- 1 1/2 cup plain flour (plus extra, to dust)
- 6 scoop vanilla ice cream (to serve)
- 125grams unsalted butter, chopped
- 300milliliter sour cream
- 1/4 cup pecans, chopped
- 2tablespoons orange marmalade
- 1/4 cup rolled oats
- 1 egg yolk
- 1/4 cup brown sugar
- 1tablespoons caster sugar
- 200grams organic frozen blueberries
- 2 eggs, lightly whisked
Method
Step 1 of 6
Preheat oven to 200°C.
Step 2 of 6
Place flour, sugar and 1/2 tsp salt into a food processor and pulse to combine. Add butter and process until finely chopped. Add egg yolk and, with motor running, add about 1 tbs iced water to just bring the dough together.
Step 3 of 6
Transfer to a lightly floured benchtop and knead gently until smooth. Wrap in plastic wrap and chill for 30 minutes. When ready to use, allow pastry to soften for 10 minutes before rolling.
Step 4 of 6
Reserve 1/2 cup pastry. Roll out remaining pastry to 4mm thick and use to line a 22cm fluted tart tin. Trim excess. Place on a baking tray. Chill for 10 minutes.
Step 5 of 6
Meanwhile, combine sour cream, egg, flour and marmalade in a bowl until smooth. Pour into pastry shell. Press blueberries into sour cream mixture. Bake for 25 minutes.
Step 6 of 6
Meanwhile, crumble reserved pastry into a bowl. Add oats and sugar, and rub through until crumbly. Stir in pecans. Scatter over par-cooked pie. Return to the oven for a further 10-15 minutes or until golden and filling is set. Serve with ice-cream.
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