Blueberry Pies

Blueberry Pies Recipe

Makes 6

Ingredients

225g plain flour, sifted 125g cold butter, chopped
80g icing sugar, sifted
3 egg yolks
2 teaspoons vanilla extract
1 tablespoon iced water
250g blueberries
1 tablespoon cornflour
2 tablespoons caster sugar
40g butter, melted
1 egg yolk, extra, lightly beaten rau; sugar, for sprinkling double cream, to serve

How to make

Place the flour, butler and icing sugar in the bowl of a food processor and process in short bursts until the mixture resembles fine breadcrumbs. While the motor is running, add the egg yolks and vanilla. Add the iced water and process until the dough just comes together. Turn out onto a lightly floured surface and bring together to form a ball. Flatten into a disc, wrap in plastic wrap and refrigerate for 1 hour.
Preheat oven to 190°C/gas mark 5. Roll the pastry out between 2 sheets of non-stick baking paper to 3mm thick. Use an 11cm round cookie cutter to cut six rounds from the pastry. Use a small, sharp knife to make a slit in the side of the rounds. Line 6 x 125ml capacity lightly greased muffin tins with the pastry.
Place the blueberries, cornflour, sugar and butter in a bowl, toss to combine and divide between pies.
Using a 9cm round cookie cutter, cut six rounds from the remaining pastry. Make three small holes in the centre of each round and place on top of the pie cases, pressing the edges to seal and trimming any excess pastry. Brush the tops with the extra yolk, sprinkle with raw sugar and bake for 18 minutes or until the tops are golden. Serve with double cream.