One-pan blueberry pie
1200 g, frozen
Billington's Unrefined Golden Caster Sugar
5 tablespoons, level
1 zest(s) of 1, finely grated
Lemon Juice, Fresh
1½ teaspoons, 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.