Blueberry Pie

Ingredients:

For the Blueberry Pie Filling:

* 4cups Blueberries

* 1/4cup Water

* 1/2cup Granulated Sugar 

* 1/4cup Cornstarch + 2tbsp Water

For the Pie Crust:

* 2 + 1/2cups All Purpose Flour 

* 1tsp Salt 

* 1tbsp Granulated Sugar 

* 1cup Unsalted Butter cutin to cubes, very cold but not hard 

* 8tbsp Ice water

Directions:

1. To make the Blueberry pie filling, add the blueberries, water and sugar to a pan, and heat on medium heat, stirring gently, for 5-8 minutes. Let the blueberries cook in the mixture, until the blueberries are softer and starts to form a compote.

2. Mix the cornstarch and water in a glass, and then add this mixture to the compote. Stir well, and cook for a further 2-3 minutes or longer as needed if the blueberries have not softened and cooked. The mixture will start to thicken. Take off the heat and leave to cool fully. Can be stored for up to 3 days in an air tight jar. 

 

3. To make the pie crust, add 1 + 1/2cups of the all purpose flour, salt and sugar to the food processor and pulse 3 times. Add in the cubes of butter and process until the flour is fully coated, and the dough starts to form. Scrape the sides of the bowl, and add in the remainder of the flour. Pulse 4-5times until the mixture looks combined and crumbly.

4. Transfer the mixture to a bowl, and start by adding 4 tablespoons of the ice water. Mix by pressing down with a spatula until the mixture starts to stick together. If you feel it is too dry and the flour still feels crumbly, add in more tablespoons of water up to a maximum of 8tbsp. Bring the dough together and move to a work surface. Cut the ball of dough into two. Press each ball into a disk, and place the disk in saran wrap. Wrap the dough disks and chill in refrigerator for 1 hour. 

5. When you are ready to make the pie, grease a pie dish. Lightly flour a surface and unwrap one of the disks. Roll out the disk until it has been thinned out and can be placed in the pie dish to line the bottom of the dish. Cut the excess dough from the sides. Pre heat oven to 400degrees. 

6. Scour the bottom of dough in the pie dish with a butter knife (approximately 4-5 mini slits). This is so that the heat can escape the pie crust as it starts to bake. Add the blueberry filling into the pie crust. 

7. Roll out the second dough disk, until rolled into a rectangular sheet of dough. Cut 1/2inch - 3/4inch strips of dough and cover the top of the pie, weaving into a pattern of your choice. Brush the top of the pie with some milk, using a pastry brush. 

8. Bake at 400degrees for 40-42 minutes. Baking time will vary depending on individual ovens. The pie is ready when the pie crust is browning and flaky. Take out of the oven and leave on a wire rack to cool. 

9. Best served with ice cream!   

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