blueberry and lemon pie

Updated: Nov 14, 2020


Latticed pies are always wonderful to look at. The one pictured is a bit rushed and rustic, but still drew gasps when I presented it at the table. I regularly make a rhubarb and raspberry pie with cross-latticing, but this 'spoke' method is so much easier and even more spectacular. The blueberries with spices and lemon are just glorious. The lemon juice renders the pie quite tangy which I LOVE, but if you'd prefer it sweeter you can add more sugar or leave the juice out. I highly recommend you give this one a try!


Makes one 23cm tart

You'll need: a 23 cm tart/flan dish with a removable bottom, a round ring biscuit cutter (about 8cm diameter), a pizza cutter (to cut strips of pastry), a pastry brush and a baking sheet (and a rolling pin...)


INGREDIENTS:

Pastry:

460g (3½ cups) plain (all-purpose) flour

250g unsalted butter, chilled and diced

100g (¾ cup) icing sugar

zest of 1 lemon

1 tsp vanilla bean paste or extract

2 egg yolks

60mL (¼ cup) whole milk

Egg wash: 1 egg yolk


Filling:

900g (6 cups) fresh blueberries

150g (¾ cup) caster sugar

40g (⅓ cup) cornflour

2 tsp freshly grated lemon zest

Juice of one lemon

¼ teaspoon ground allspice

¼ teaspoon ground cinnamon

a decent pinch of salt

20g butter, cut in to little cubes


METHOD:

First, make the pastry. Place the flour and butter in the bowl of a large-capacity food processor or standing mixer fitted with a paddle attachment and process/beat until the mixture resembles fine breadcrumbs. Add the icing sugar, lemon zest and vanilla and mix through. Add the egg yolk and milk and mix until the dough only just comes together (over working the dough will result in a tough pastry). Turn it out onto a work surface and form the pastry in to a ball with your hands. Divide the ball in two. Flatten each ball of dough out to a thickness of about 1cm. Wrap in clingfilm and rest in the fridge for at least 1 hour but preferably longer.


When you roll out your pastry, place it between two sheets of non-stick baking paper. This will prevent you having to add extra flour.

To line the tart dish, grease the dish very well with butter, making sure you get in to the fluted edges. Roll out one of the discs of pastry large enough to cover your dish, allowing extra for an overhanging edge. Once you've pressed the pastry in to your dish (either by lifting with a rolling pin or inverting one of the sheets of baking paper and peeling it off, if you're using that method), leave enough pastry to completely overhang the edges – this will help to prevent the pastry case (shell) from shrinking during baking. Trim off the remainder, saving it in case you need to patch up any holes or cracks later on. Pop it in the fridge for at least 30 minutes while you prepare the filling.


Stir the sugar, cornflour,