One-pan blueberry pie
This bake is pretty as a picture and cooked in just one ovenproof pan from start to finish
1200 g, frozen
Billington's Unrefined Golden Caster Sugar
5 tablespoon(s), level
1 zest(s) of 1, finely grated
Lemon Juice, Fresh
1½ teaspoon(s), level
Tesco Ready Rolled Light Shortcrust Pastry
Egg, whole, raw
1 medium, raw, lightly beaten
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the blueberries into a 26cm ovenproof frying pan with a splash of water and add 90g sugar, the cornflour, lemon zest, lemon juice and cinnamon. Mix together, then bring to a gentle simmer on a medium-high heat. Reduce heat and cook for 10 minutes until the blueberries are breaking down and the juices have thickened, then leave to cool in the pan for 30 minutes.
- Cut the pastry into 10 strips lengthwise about 2cm in width. Lay half vertically across the pan, without pressing down. Weave the rest of the strips horizontally to make a lattice. Press the pastry to the rim of the pan – no need to grease it. Lightly brush with the beaten egg and scatter over the remaining sugar.
- Bake in the oven for 20-25 minutes until the blueberries are bubbling and the pastry is golden and crisp. Allow to cool in the pan until it reaches room temperature and sets.
Try swapping the frozen blueberries for cherries or forest fruit mix from the freezer