<\/p>\n

\n

A delightful lattice-topped blueberry pie inspired by the classic American favourite. It’s filled with plenty of juicy wild blueberries (can be substituted with blueberries) and encased in perfectly buttery shortcrust pastry. In hot weather, remember that shortcrust pastry doesn’t like being handled for too long, so it’s best to chill all the ingredients well before you begin. This pie is just as delicious made with frozen berries. Highly recommended!<\/em><\/p>\n<\/blockquote>\n

Ingredients for the shortcrust pastry:<\/span><\/p>\n

\n
• 400 g plain flour<\/li>\n
• 240 g cold butter, diced<\/li>\n
• 120 g icing sugar<\/li>\n
• a pinch of salt<\/li>\n
• 5\u20136 tablespoons cold water<\/li>\n<\/ul>\n

  Sift the flour into a bowl. Add the butter and rub it in quickly (or cut it in with a knife) until the mixture resembles coarse breadcrumbs. Add the icing sugar, salt and cold water, then quickly bring the dough together. Alternatively, prepare the pastry in a food processor. Shape into a ball, flatten slightly, wrap in cling film and chill in the fridge for at least 1 hour. Divide the chilled pastry into two portions, one slightly larger than the other.<\/p>\n

  Grease and flour a 25 cm deep tart tin (or use a 25 cm springform tin, lining the sides halfway up with pastry), shaking out any excess flour. Roll out the larger portion of pastry to about 3 mm thick and line the base and sides of the tin. Fill with the blueberry filling (recipe below). Roll out the remaining pastry to about 3 mm thick and cut into 2 cm wide strips. Arrange the strips in a lattice pattern over the filling, pressing the ends onto the pastry around the edge. Brush the pastry with the beaten egg.<\/p>\n

  Bake at 180\u00b0C for about 50 minutes, or until lightly golden. If your oven has this option, switch to bottom heat only for the last 10 minutes to help crisp the base.<\/p>\n

  Additonally:<\/span><\/p>\n

  \n
  • 1 egg, beaten with 1 tablespoon of water, for brushing<\/li>\n<\/ul>\n

    Ingredients for the blueberry filling:<\/span><\/p>\n

    \n
    • 800 g blueberries<\/li>\n
    • 2\u20133 tablespoons sugar<\/li>\n
    • finely grated zest of 1 lemon<\/li>\n
    • 2 tablespoons potato starch (if using wild blueberries) or 1\u00bd tablespoons potato starch (if using blueberries)<\/li>\n<\/ul>\n

      Mix all the filling ingredients together in a bowl.<\/p>\n

      Enjoy!<\/p>\n

      <\/p>\n

       <\/p>\n

      <\/p>\n","protected":false},"excerpt":{"rendered":"

      A delightful lattice-topped blueberry pie inspired by the classic American favourite. It’s filled with plenty of juicy blueberries (or blueberries can be substituted with cultivated blueberries) and encased in perfectly buttery shortcrust pastry. In hot weather, remember <\/p>\n","protected":false},"author":1,"featured_media":5287,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[79,21,35],"tags":[110,94],"duration":[],"tag_group":[],"class_list":["post-5284","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-from-all-over-the-world","category-fruit-cakes","category-tarts-and-tartlets","tag-blueberry","tag-lemon-lime"],"acf":[],"yoast_head":"\n