Blueberry Pie
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Recipe type: Dessert
Prep time: 90 mins
Cook time: 60 mins
Total time: 2 hours 30 mins
Serves: 12
Ingredients
Instructions
  1. For the pastry:
  2. In a large bowl, combine the butter, sugar, salt and flour. Pour in 1/4 cup of water very slowly while mixing together until the dough is soft. Add a little more if necessary but don't over water!
  3. Place the dough ball on a lightly floured surface and divide in two. Roll the halves into 2 flat circles. Wrap in cling film and place in the fridge for an hour.
  4. Preheat your oven to 400F
  5. Remove 1 half of the chilled pastry and roll out to fit in a 9 inch pie tin. Place the pastry tin in the fridge until your filling is ready.
  6. For the Filling:
  7. In a pan over a low heat, ad the sugar, lemon juice, lemon zest and blueberries. Simmer gently for a few minutes.
  8. Remove the tin from the fridge and fill with the bluberry filling.
  9. With the second sheet of pastry, roll into a 9 inch circle and place on top of the blueberry filling.
  10. Brush the top layer with milk and place in the oven and bake for 20 minutes.
  11. Reduce the heat to 375 degrees F and bake for another 35 minutes until the juices begin to bubble and the pastry is a dark golden brown.
  12. Allow to cool to room temperature and serve with ice cream!
 
Recipe by At Home With Meg Stone at http://www.myjewishhome.com/ns/blueberry-pie/