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You can't go wrong with this classic. It's buttery, soft and slightly flaky crust and blueberry filling is oh-so-delicious! Serve with your favourite vanilla ice cream or custard and you'll be in for a treat.
8 punnets (1kg) Driscoll's blueberries
1/ 2 cup (110g) caster sugar
1/ 4 cup (35g) cornflour
1/ 2 teaspoon ground cinnamon
1 large egg white, lightly beaten with a fork
1 large egg yolk & 1 tablespoon milk, lightly beaten (*egg wash)
2 teaspoons raw sugar
ground cinnamon, for dusting
double cream, pouring cream, custard or ice cream, to serve (optional)
2 2/ 3 cups (400g) plain flour, plus extra for dusting
1/ 3 cup (55g) pure icing sugar
200g unsalted butter, cubed & chilled, plus extra for greasing
1 large egg
1/ 4 cup (60ml) chilled water
To make the pastry, place the flour and icing sugar in a food processor and pulse to combine. Add the butter and pulse, until mixture resembles fine breadcrumbs. Add the egg and water and pulse, until mixture begins to bind together. Turn out onto a clean kitchen bench. Use your hands to bring the mixture together and form a flat disc. Wrap in plastic wrap and refrigerate for 45 minutes, or until chilled and firm.
Grease a 20cm x 5cm glass pie dish with butter. Dust with flour and shake out the excess. Refrigerate.
Place the blueberries, sugar, cornflour and cinnamon in a medium bowl. Stir to combine. Set aside for 30 minutes.
Roll out two-thirds of the pastry onto a lightly floured bench for the pie base. Line the prepared dish, trimming the pastry around the outside edge of the dish. Brush the base with egg white. Refrigerate for 5 minutes.
Roll out the remaining pastry for the lid. Using a 3.5cm round cutter, cut out a hole from the centre. Make four evenly spaced 4cm slits pointing outwards around the hole.
Pour the filling into the prepared base. Brush the edge of the pastry base with egg wash. Lay the lid over the filling and trim the edge to size. Crimp the edge decoratively with a fork. Brush the lid with egg wash. Sprinkle with raw sugar and dust with cinnamon. Refrigerate for 1 hour.
Preheat the oven to 180°C. Place a large baking tray in the oven to preheat.
Place pie dish on the preheated tray and bake for 1 hour and 10 minutes, or until the pastry is golden brown and the filling bubbling up through the centre hole and slits. Set aside for 15 minutes, to cool slightly.
Slice and serve warm with cream, custard or ice cream if desired.