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Photo of One-pan blueberry pie by WW

One-pan blueberry pie

7
Point(s)
Total Time
1 hr
Prep
20 min
Cook
40 min
Serves
10
Difficulty
Easy
This bake is pretty as a picture and cooked in just one ovenproof pan from start to finish

Ingredients

Blueberries

1200 g, frozen

Billington's Unrefined Golden Caster Sugar

100 g

Cornflour

5 tablespoon(s), level

Lemon(s)

1 zest(s) of 1, finely grated

Lemon Juice, Fresh

1 tablespoon(s)

Ground Cinnamon

1½ teaspoon(s), level

Tesco Ready Rolled Light Shortcrust Pastry

250 g

Egg, whole, raw

1 medium, raw, lightly beaten

Instructions

  1. 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.
  2. 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.
  3. 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.

Notes

Try swapping the frozen blueberries for cherries or forest fruit mix from the freezer

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