Having friends over was the perfect excuse to make a delicious pie! This recipe for blueberry pie is taken from Donna Hay's Seasons cookbook (Donna Hay 2009). It was originally for 6 small pies but I decided to just make a nice big one and serve it with some cream and ice cream. This pie has a beautiful almond meal and sugar bottom layer that gives the pie a nice flavour and crunch.
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Ingredients:
2x 200g sheets store-bought shortcrust pastry, thawed
375g blueberries
2 tbs caster (superfine) sugar
1 tsp lemon juice
1/2 cup (60g) almond meal
2 tbs plain (all-purpose) flour
1/4 cup (55g) caster (superfine) sugar, extra
40g butter, melted
1 tsp vanilla extract
1 tsp finely grated lemon rind
1 egg lightly beaten
granulated sugar, for sprinkling
Preheat oven to 180'C (355'F).
Combine blueberries, sugar and lemon juice in a bowl. Set aside. Combine almond meal, flour, extra sugar, butter, vanilla and lemon rind in a bowl. Set aside. Line a lightly greased pie dish with one sheet of shortcrust pastry and cut to fit. With the other sheet of pastry, cut it into strips and set aside.
Place the almond meal and sugar mixture in the pie dish and spread evenly. Pour blueberry mix on top and place strips on top in a lattice shape. Brush the pie with the egg and sprinkle with granulated sugar.
Bake for 20-25 minutes or until the top is golden.
Donna Hay (2009). Donna Hay Seasons: the best of donna hay magazine. Sydney, Australia: HarperCollinsPublishers.
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