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Blueberry lattice pies
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
🥧 Delightful lemon-infused blueberry pies celebrate the beauty of spring.
Ingredients:
  • 350g (2 1/3 cups) plain flour
  • Pinch of salt
  • 70.00 gm caster sugar
  • 225g unsalted butter, chilled, chopped
  • 80ml (1/3 cup) iced water
  • 375g blueberries
  • 10.00 gm cornflour
  • 1 tsp finely grated lemon rind
  • 30.00 gm raw sugar
  • Ice-cream or custard, to serve
Instructions:
  • In a food processor, combine flour, salt, and 2 tablespoons of caster sugar. Add butter and pulse until mixture resembles fine breadcrumbs. Pour in water and process until dough just begins to form. Transfer dough onto a lightly floured surface and knead until smooth. Divide dough into two-thirds and one-third portions, wrap each in plastic, and chill in the fridge for 1 hour.
  • In a large bowl, mix together the blueberries, cornflour, lemon rind, and remaining caster sugar. Grease six 12cm (top measurement) pie dishes.
  • Preheat the oven to 200°C. Roll out a large portion of pastry on a lightly floured surface to 5mm thickness. Cut out six 15cm discs. Line dishes with pastry, leaving edges hanging over. Fill the pies with the blueberry mixture. Roll out the remaining dough to 5mm thickness and cut into 1cm-wide strips. Brush the edges of the pies with water. Create a lattice pattern with the strips over the filling and press to seal. Trim the edges and chill in the fridge for 30 minutes.
  • Brush the pies with water and sprinkle raw sugar on top. Place them on a baking tray and bake at 200°C for 20 minutes until light golden. Then reduce the oven temperature to 180°C and bake for an additional 15-20 minutes until the pies are golden. Let them cool in the dishes for 10 minutes before serving with ice-cream or custard.

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