This article provides a detailed recipe for a blueberry pie, suitable for eight servings. The process begins by preparing a flaky pastry crust using sifted plain flour, butter, and iced water, which is chilled to maintain its texture. The filling combines fresh blueberries, caster sugar, cornflour, lemon zest, and juice, creating a sweet and tangy mixture that macerates before use. The pie is assembled with a lattice top and baked until golden brown. Claire Ptak, the author, is known for her expertise in baking through her London-based Violet bakery and her cookbook, 'Love is a Pink Cake.'
To make the pastry, mix together flour and salt, incorporate butter, then add iced water to form a dough, wrap in clingfilm and chill.
For the filling, whisk sugar with cornflour, add blueberries, lemon zest, and juice, then let it macerate for 20 minutes before using.
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