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Individual blueberry pies
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Prep Time:
30 minutes
Cook Time:
8 minutes
Total Time:
38 minutes
Impress guests with these visually stunning and delectable blueberry pies.
Ingredients:
  • 225g plain flour
  • 24.00 gm icing sugar
  • 125g butter, chilled, cubed
  • 2 x 150g punnets blueberries
  • 1 lemon, rind finely grated
  • 21.00 gm fresh lemon juice
  • 40g almond meal
  • 10.00 gm cornflour
  • 1 egg, beaten
  • 17.20 gm demerara sugar
  • Ice cream, to serve
Instructions:
  • Pulse flour, icing sugar, and butter in a food processor until you get fine crumbs. Gradually add 2-3 tablespoons of iced water and pulse until the mixture forms a dough. Chill in the fridge for 20 minutes before using.
  • Preheat your oven to 220°C. Prepare two baking trays with non-stick baking paper. Combine the blueberries, lemon zest, and juice in a bowl. Divide the pastry into four equal parts.
  • Roll out each portion of dough into a 15cm circle and transfer to a baking tray. Sprinkle 1 tablespoon of almond meal in the center, leaving an 8cm border. Follow by sprinkling 1 teaspoon of cornflour over the almond meal. Pile a quarter of the blueberry mixture onto the cornflour. Fold up the edges of the pastry to partially enclose the blueberries. Repeat the process with the remaining portions of dough, almond meal, cornflour, and blueberries.
  • Coat with the beaten egg and generously sprinkle with demerara sugar. Bake until beautifully golden, for about 6-8 minutes. Enjoy warm or at room temperature paired with a scoop of ice cream.

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