Baked blueberry pie
With Mathew Metcalfe
Time: 1.5 hr
2.5 cups flour
1/2 tsp salt
1 tsp sugar
1 cup room temperature butter (diced)
1/4 1/2 cup iced water
Dice the butter and set it out at room temperature for an hour.
Then into a food processor put the flour, sugar, salt and butter and blend till fine breadcrumbs, then slowly add the water little at a time till the dough comes off the side of the machine and makes a nice ball.
Remove from processor, split the mix into 2, roll in glad wrap and place in the fridge for an hour to relax.
Then remove and roll out 1 ball over a lightly floured bench and place into an ungreased pyrex tin to prepare for the filling.
Blueberry Pie Filling
6 cups blueberries
1/2 tsp all spice
1/2 tsp nutmeg
1 tsp lemon zest
2 tsp lemon juice
3/4 - 1 cup sugar
4 tspn tapioca flour
2 tsp butter
Into a bowl place the blueberries and lemon juice and mix together, then sprinkle over tapioca flour and mix through so the lemon juice absorbs the tapioca flour onto the blueberries.
Then add all other ingredients and then transfer to pre rolled pie base in the pyrex pie tin.
Roll the lid, to glue the lid to the base edge use a small brush and some milk to wet and create a glue.
Cover with the rolled lid, crimp the edges and prick the top of the pie to breathe and bake at 180 degrees for 30 minutes and then reduce the heat to 170 degrees for an additional 40 minutes or until golden brown.
(TX: 21 July 2011)