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Get best slice of summer in a blueberry pie
No.1 The Strand Chef
Summer’s produces is what many look forward to this season – especially fruits and berries. And when I spot the colour and blush on blueberries I know it’s that time of the year.
That time when we can really eat our way into a healthier lifestyle, with research in recent years confirming some of the anti-ageing benefits of regular blueberry consumption.
Blueberries are rich in anthocyanic acid, which lowers blood sugar levels and along with other unique acids has shown to inhibit cancer cells.
The colourful fruit is one that tests high in its ability to subdue oxygen-free radicals, which are a major cause of dysfunctions and diseases associated with ageing.
Blueberries are in season now, so use them up anyway you can. I love them in smoothies and muffins, but what I really want is a big slice of blueberry pie.
Finely grated zest of 2 lemons
½ cup lightly-packed icing sugar
2 cups flour
¼ tsp salt
180g cold unsalted butter, cut into cubes
5 cups blueberries
½ cup raw sugar
3 Tbsp cornflour
3 Tbsp lemon juice
30g unsalted butter
In a small bowl, mix the egg, lemon zest and icing sugar. Put flour and salt in a food processor with the chilled butter and pulse a few times to combine into a loose, crumbly mix. Add in the egg mix and mix until it comes nearly comes together into a ball.
Tip out onto a lightly-floured bench and knead together into two balls – with one ball one-third bigger than the other, and cover with wrap and chill for 30 minutes.
Mix one cup of blueberries with sugar and gently bring to the boil for three minutes, crushing the berries as you go.
In a small bowl mix together cornflour and lemon juice, then add this to the hot blueberries.
Simmer, stirring until thick and allow to cool then add in the rest of the blueberries.
When the pastry is ready to roll out use the larger ball and roll between two sheets of lightly floured baking paper.
Line the cake tin with the pastry using the baking paper as a spatula to lay onto the bottom of the tin.
Prick the pastry all over and chill in the freezer for 10 minutes.
Line the prepared pastry with tinfoil or baking paper then fill with baking beads or rice and blind bake the base for 15 minutes on 180 degrees Celsius.
Remove the paper and bake again for 10 minutes, and allow to cool, then fill the pie.
Remove the other disc of pastry from the fridge and roll out between baking paper and slide on top of the pie, which you can brush with some beaten egg and sugar first.
Once the lid is on squeeze the edges of the pie and brush with more egg and sugar mix. Bake for another 30-40 minutes until golden brown and serve with yoghurt or fresh whipped cream.
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