For this pie you need a deep pie dish 26 cm round and about 4 cm deep. You can use dimensions very close to this.
For the pie dough or pie crust I doubled my favourite sweet shortcrust recipe which you can find on this link How to make sweet shortcrust pastry. Make the pastry and then follow the steps below.
When you have made the pie crust divide it into three pieces. Put one third of the dough in clingfilm, flatten it a bit and then wrap it and put it in the fridge.
While that is chilling in the fridge, it is time to line your pie tin.
Ingredients for the blueberry pie filling
500 grams fresh blueberries
100 grams icing sugar or caster sugar
zest of one lemon
1 tablespoon plain flour or cornflour (to thicken the fruit juices)
1 tablespoon fresh lemon juice
Egg wash for the blueberry pie
1 large egg
1 tablespoon milk
Method for making blueberry pie
Make the blueberry pie crust by doubling this sweet shortcrust pastry recipe . Get two thirds of the pie crust and line the pie dish and put it in the fridge. Put the other third of the pie crust in clingfilm, flatten it a bit and put it in the fridge.
It is easier to handle cold pie pastry.
Make the blueberry pie filling by mixing all the filling ingredients together in a bowl and put to one side.
Get the one third of the dough out of the fridge and roll it out to fit the top of the pie. Roll it onto a rolling pin and put it to one side.
You can buy a pie dish here if you do not already have one : Pie dish : (affiliate)
Preheat oven to 180 Celsius
Put some foil or something oven proof to catch juices that may fall to the bottom of the oven (optional)
Get the pie dish out of the fridge and put the blueberry pie filling in it.
Unroll the pie crust on top of the filling, seal the edges of the pie with a fork
Make a hole in the middle of the dough to release steam while it is baking. It is very important.
Use the remaining dough to make some decorations for the pie
Make the egg wash by mixing the egg and milk and whisk
Brush the egg wash on top of the blueberry pie dough
Bake in the oven for about 45-60 minutes until slightly golden brown on top
When ready, remove from the oven and leave to slightly cool, for an hour at least but can leave for longer if you want it cold.
Leaving it to set thickens the juices and it will not be runny when you cut it.
Cut and serve, I love it with vanilla ice cream
Blueberry pie with crumb topping
You can make a #blueberrycrumble by replacing the pie crust top with crumble topping, you can find the recipe here