Preparation time is 10minutes
Cook time is 1hours
Total time is 1hours 10minutes
Serve is for 10 people
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Difficulty level: 2 out of 4
8 Ingredients
- 3 sheets shortcrust pastry, partially thawed
- 2/3 cup caster sugar
- 1/4 cup cornflour
- 1teaspoons ground cinnamon
- 500grams blueberries
- 1 free range egg yolk
- 1tablespoons thickened cream
- 2tablespoons demerara sugar
Nutrition per serving
1440kJ / 345Cal
1440 Kilojoules or 345 Calories
17% of daily energy intake*
Protein
4.5grams
Fat
13.0grams
Carbs
49.9grams
Sugars
23.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Master blueberry pie with this easy step-by-step. Bursting with sweet berry flavours, it's the only blueberry pie recipe you'll ever need.
Method
Step 1 of 3
Preheat oven to 200°C/180°C fan-forced. Line a 24cm (3.5cm deep) fluted tart pan with baking paper. Use 1 1/2 pastry sheets to line base and side of pan.
Step 2 of 3
Meanwhile, combine caster sugar, cornflour and cinnamon in a large bowl. Add blueberries and toss to combine. Transfer blueberry mixture to pan.
Step 3 of 3
Cut remaining pastry sheet into 6 even strips. Arrange pastry strips in a lattice pattern over blueberry mixture. Combine yolk and cream in a small bowl, then brush over pastry. Sprinkle over demerara sugar, then bake for 1 hour or until golden. Stand for 10 minutes. Serve.
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