A fresh blueberry pie filled with 300g of blueberries, golden caster sugar, and a hint of lemon, all encased in a delicious shortcrust pastry. This pie is easy to make and perfect for satisfying your sweet tooth.
1: Preheat the oven to 190°C.
2: Roll out the pastry to about 1 cm thick, large enough to cover a pie dish.
3: Roll over the pie dish and press into the sides.
4: Prick with a fork all over, place parchment paper on top, and pour in something oven proof and heavy (like raw rice).
5: Trim the edges but allow some pastry to hang over, keep the trimmings.
6: Blind bake for 15 minutes until starting to go golden.
7: In a large bowl, mix together blueberries, cornstarch, sugar, and juice of the lemon.
8: Roll out the excess trimmings and cut into strips for the top of the pie.
9: Take the crust out of the oven and fill with the blueberry mixture.
10: Brush plant milk along the sides and weave the strips on top.
11: Brush with more plant milk and pop back in the oven for 20 minutes until golden and crisp.
12: Remove, allow to cool slightly, and carefully trim the edges.
13: Top with icing sugar or serve with ice cream or cream.
