Sunday, 18 July 2010
A few days ago the eldest fancied baking something, (each week I bake something for them but this week the eldest wanted to).
So after thinking about it, she declared she wanted to bake a blueberry pie. Yum. This is what she baked, I was very proud of her.
It was so delicious, the hardest part was waiting for it too cool down enough to eat! We had a slice with vanilla ice cream.
If you'd like to try a slice of this yuminess here's what we did.
Made shortcrust pastry
250g plain flour
50g icing sugar
125g cold butter
Sift the flour and icing sugar, add the butter and rub it in till it looks like breadcrumbs.
Add an egg and a splash of milk. bring it together roughly, do not over mix it, it should look like the wet ingredients aren't properly mixed in with the dry. Pour onto your work top, pat it down and together, wrap in cling film, and put in the fridge for 30 mins.
Roll your pastry out between 2 sheets of cling film to make it easier, line your dish with the pastry, trim off the edges. Put the dish in the fridge for 30 mins.
Roll remaining pastry out and cut into strips.
For the filing
570g blueberries, fresh or frozen, or any other berries you fancy.
50g caster sugar
2 tbsp lemon juice
2 tbsp corn flour
Mix all together. Take the dish out of the fridge and pour the filling straight onto the uncooked pastry. Then make the criss cross pattern with the strips of pastry. Brush pastry with milk.
Bake at 180 for fan ovens for 20 mins, then turn down to 155 for 35 mins.
Should be served at room temperature with vanilla ice cream or whipped cream. Will keep for 2 - 3 days at room temperature.