|Prep Time||Cook Time||Total Time|
|30m||1h 30m||2h Plus extra time for cooling|
Delicious blueberry pie made with maple syrup and warm spices. If you want to make it extra special, add a few braids and flowers. It will look absolutely stunning!
Serve topped with vanilla ice cream.
- Shortcrust Pastry
- 225g plain flour
- 100g diced unsalted butter, refrigerated
- Pinch of salt
- Zest of 1 lemon
- 2 – 3 tablespoons cold water
- 400g frozen blueberries
- 100g Pure Maple Syrup, Amber Rich
- 25g corn flour
- 2 tablespoons lemon juice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Egg Wash
- 1 egg, beaten
- 1 tablespoon water
- Icing sugar for dusting
- Begin with making the pastry. In a food processor add the flour, salt and the butter. Blitz until the mixture resembles fine breadcrumbs. Then add the grated lemon and mix. Slowly add 2 – 3 tablespoons of cold water and use the pulsing action on the processor to blitz the mixture. Continue to add the water until a dough starts to form. Wrap the dough in clingfilm and refrigerate for an hour.
- Line the bottom of a 20cm pie tin with greaseproof paper and grease the side with butter. On a slightly floured surface roll out the dough as thin as possible. Lift the dough with the rolling pin and place it over the tin. Gently push down the pastry into the tin and trim off the excess. Return the tin with the pastry to the fridge while preparing the pieces for the lattice.
- Roll out the remaining pastry as thinly as possible and cut about 15 long strips about 1.5cm in width. With 3 of the strips, cut them in half lengthways and braid the 2 pieces to make a decorative strips. Roll out remaining pastry and cut out about 25 leaf shapes and about 6-8 flower shapes.(You may need to use the remaining pastry from the trimmed lattice when assembling the pie for making some of the flowers.) Wrap up the pieces of pastry and refrigerate.
- Now it is time to blind bake the pastry. Preheat the oven to 200C/180C Fan/Gas Mark 6. Remove the pastry from the fridge and lightly pick the pastry with a fork. Line the pastry with greaseproof paper and ceramic baking beans.
- Bake for 12 minutes with the baking beans. Then remove the beans and greaseproof paper and bake for an additional 5 – 8 minutes until just golden. Place the tin on a wire rack to cool.
- Increase the oven temperature to 220C/200C Fan/Gas Mark 7. In a large bowl combine the filling ingredients and mix until well incorporated. Pour the filling into the cooled pie shell.
- Lay all the vertical strips first. (We placed 2 of the decorative braids vertically and the third to run horizontally.)
- Then lift every other pastry strip and feed through the horizontal piece, placing the folded pieces back when the row is complete. Repeat until finished and carefully press the ends down to secure them. Trim away any excess pastry and reserve for making flower decorations.
- Finally add the leaves around the outside and the arrange the flowers. Use a little water to help it stick. Place the tin on a baking tray. Whisk the egg and water together and brush the pastry with the egg wash. Bake for 20 minutes, then turn the tray 180 degrees and reduce the oven temperature to 180C/160C Fan/Gas Mark 4. Bake for 50 minutes, rotating the baking tray when necessary to avoid over baking.
- Remove from the oven and cool on a wire rack for 1 hour and 30 minutes. Serve dusted with icing sugar.