- 2 ¼ cups all-purpose flour
- ¼ tsp salt
- 13 tbsp cold butter (no substitutions), cut up
- 4 to 6 tbsp ice water
- 5 cups blueberries
- ⅔ cup sugar
- 3 tbsp cornflour
- 1 tbsp fresh lemon juice
- pinch salt
- 1 large egg
- 1 tbsp double cream or milk
- In a food processor, blend flour and salt. Add 12 tablespoons butter and pulse until mixture resembles coarse crumbs. Sprinkle in ice water, 1 tablespoon at a time, pulsing after each, until large clumps begin to form.
- Shape dough into 2 discs, one slightly larger than the other; wrap and refrigerate for 30 minutes or overnight.
- Preheat oven to 200°C. On a lightly floured surface, with a floured rolling pin, roll larger disc of dough into a 30cm round. Ease dough round into a 22cm pie plate. Gently press against bottom and up side of plate without stretching. Trim dough edge, leaving a 2,5cm overhang. Fold overhang under.
- Line pie shell with foil; fill with pie weights or dried beans. Bake for 20 minutes. Remove foil with weights; bake for 10 minutes, or until golden.
- Meanwhile, in a large bowl, gently toss blueberries, sugar, cornflour, lemon juice and salt until well combined. In a small bowl, whisk egg and cream.
- On a floured surface, with a floured rolling pin, roll remaining disc of dough into a 27cm round.
- Place warm crust on foil-lined baking tray. Spread filling evenly in crust; dot with remaining tablespoon of butter. Brush egg mixture onto rim of crust. Transfer dough: carefully roll around lightly floured rolling pin and unroll onto top of pie, centring the round. Gently press dough to seal against rim of crust, trimming any excess. Brush top crust with egg mixture; cut slits in centre.
- Reset oven to 190°C. Bake for 1 hour or until top crust is golden and the mixture bubbles. Cool completely on a wire rack.
Each Serving About 1 842kJ, 5g protein, 60g carbohydrate, 21g total fat (13g saturated), 3g fibre, 75mg cholesterol, 265mg sodium.
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