Two Little Blueberry Pies
Serves: 4
For the crust:
  • 1 + ½ cups (325g) plain flour
  • pinch of salt
  • 1 tbsp caster sugar
  • 1 stick (115g) butter, cut into cubes
  • ⅓ cup water
For the filling:
  • 2 cups blueberries (fresh or frozen)
  • 3 tbsp cornstarch (cornflour)
  • ½ cup sugar
  • ¼ cup water
  • juice of ½ a lemon
  • Optional" 1 egg, beaten, to glaze the pie
  1. To make the crust, place all the ingredients into a large bowl, or a food processor or stand mixer.
  2. Rub the butter into the flour until most of the flour looks like breadcrumbs, with some larger flakes of butter throughout (or pulse a few times, or mix on a low speed with the paddle attachment, to achieve the same result).
  3. Slowly add the water, and work the mixture, just until it looks like it's about to come together. You may not need all the water. Then using your hands, shape it into a disk and wrap it in clingwrap and put it in the fridge to chill.
  4. To make the filling, place 1 cup of the blueberries along with the remaining ingredients into a saucepan. Bring to the boil and cook for about a minute, or until the mixture is very thick. Remove from the heat and add the remaining blueberries. Set aside to cool.
  5. When you're ready to bake the pies, preheat the oven to 375F/180C. Remove the pastry from the fridge, and roll it out, to about ⅛ inch (1/2 cm) thickness.
  6. Using your pie dish, or small pie dishes as a mold, cut pieces of pastry large enough to line the bases of your dish(es), and place the pastry into the dishes.
  7. Re-roll the scraps and cut out strips for the lids. Divide the filling between your lined dishes, and then decorate the tops with your leftover pastry, however you like. Glaze with the beaten egg, if using.
  8. Bake the pies for 45 minutes or until golden brown and bubbling, and then leave to cool for at least 20 minutes before serving.
Recipe by The Sugar Hit at