Blueberry Pieby Iris Blake |
| Preperation time: 15 mins Cooking time: 45 mins Serves: 6 |
| Recipe Ingredients |
| 450g shortcrust pastry; 500g blueberries; 165g caster sugar; 3 tbsp plain flour; 1 tsp grated orange rind; 1/4 freshly grated nutmeg; 2 tbsp orange juice; 1 tsp lemon juice. |
| Recipe Method |
| Lightly flour the work surface and roll out half
of the pastry and use it to line a 23cm (and 5cm deep) pie
dish. Put the blueberries into a bowl along with 150g of the sugar, flour, orange rind and nutmeg. Gently mix through. Spoon into the pie case and spread evenly. Sprinkle over the orange and lemon juice. Roll out the remaining pastry and use it to cover the pie. Seal down the edges and trim away any excess. Cut out shapes from the excess and place on top of the pie for decoration. Lightly brush the top with water and sprinkle over the remaining sugar. Bake for 45 minutes at 190c/ gas5, until the pastry is golden brown. Serve warm with cream or ice cream. |
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