Recipe

Blueberry pies

May 27, 2013 2:00pm
  • 1 hr 20 mins preparation
  • 30 mins cooking
  • Makes 6 Item
    • Print
    Print

Ingredients

Blueberry pies
  • 1 2/3 cup plain flour
  • 125 gram cold butter, chopped
  • 2 tablespoon icing sugar
  • 1 egg yolk
  • 300 gram packet frozen blueberries, thawed
  • 2 tablespoon caster sugar
  • 2 tablespoon almond meal (ground almonds)
  • 3 teaspoon cornflour
  • 1 egg, lightly beaten
  • 2 teaspoon demerara sugar
  • icing sugar, to dust

Method

Blueberry pies
  • 1
    Process flour, butter and icing sugar to make crumbs. Add egg yolk and 1-2 tablespoons iced water; process until dough just comes together. Turn out dough onto a lightly floured surface. Knead gently until smooth.
  • 2
    Lightly grease a 6-hole (1/3-cup) muffin tray.
  • 3
    Roll three-quarters of pastry on a lightly floured surface to 3mm thick. Using a 10cm round cutter, Cut 6 rounds from pastry. Line prepared holes with pastry. Chill for 30 minutes. Roll remaining pastry to 3mm thick. Using a 7cm round cutter. Cut 6 rounds from pastry.
  • 4
    Preheat oven to 200°C/180°C fan forced. Combine blueberries, caster sugar, almond meal and cornflour in a medium bowl. Spoon mixture evenly into pastry cases. Top with remaining pastry rounds. Brush tops with egg; sprinkle with demerara sugar. Bake for 25-30 minutes or until golden brown.
  • 5
    Serve dusted with icing sugar.

Notes

Save time: Use bought shortcrust pastry instead.

The Latest from Food To Love