Ingredients
- 2 discs sweet dessert pastry, 12 inch discs
- 700 g fresh blueberries
- 4 tbsp caster sugar
- 1 ½ tbsp cornflour
- zest and juice of 1 large lime
- 1 medium egg, beaten
- granulated sugar, for sprinkling on top of the pie
Instructions
- Pre heat the oven to 180C, Gas 4.
- Line the tart case with one disc of pastry.
- Place the blueberries and cornflour into a bowl and mix really well.
- Add the sugar and lime juice and mix well again.
- Pour into the lined tart, moisten the edges with a little beaten egg.
- Top with the second disc, seal the edges well.
- Cut off any excess pastry and crimp decoratively.
- Brush with beaten egg, and sprinkle with sugar. Make 3 small incisions on the top of the pie and place them in the oven.
- Cook for 30-40 minutes until the top of the pie is golden.
- Remove from the oven and cool before eating.
- Cut into wedges and serve with lots of ice cream and vanilla sweetened double cream.
Add ingredients from Vickery TV straight to your favourite online supermarket
Nutrition Facts
Blueberry Pie
Amount per Serving
Calories
299
% Daily Value*
Fat
5
g
8
%
Saturated Fat
1
g
6
%
Trans Fat
1
g
Cholesterol
20
mg
7
%
Sodium
351
mg
15
%
Potassium
132
mg
4
%
Carbohydrates
58
g
19
%
Fiber
3
g
13
%
Sugar
15
g
17
%
Protein
6
g
12
%
* Percent Daily Values are based on a 2000 calorie diet.
