Easy Fresh Blueberry Pie
Ingredients
- 1 pack of @jus_rol shortcrust pastry
- 300g blueberries
- 3 tablespoons of golden caster sugar
- 2 tbsp cornstarch
- 1 lemon
- 100ml plant milk
Preparation
Preheat the oven to 190c.
Roll out the pastry to about 1 cm thick, large enough to cover a pie dish.
Roll over pie dish and press into sides.
Prick with a fork all over and then place parchment paper on top and pour in something oven proof and heavy, i use raw rice.
Trim the edges but allow for some to hang over, keep the trimmings!
Blind bake for 15 mins until starting to go golden.
Meanwhile, in a large bowl mix together blueberries, cornstarch, sugar and juice of the lemon.
With the excess trimmings, roll out again and cut into strips for the top of the pie.
Take the crust out of the oven and fill with the blueberry mixture.
Brush plant milk along the sides and then weave the strips on top.
Brush with more plant milk and then pop back in the oven for 20 mins until golden and crisp.
Remove and once slightly cooled trim the edges carefully.
Top with icing sugar or serve with ice cream/ cream whatever!
