Name: Blueberry pies
Prep time: 80 min
Cook time: 30 min
Total time: 110 min
Ingredients: 1 2/3 cup plain flour; 125 gram cold butter, chopped; 2 tablespoon icing sugar; 1 egg yolk; 300 gram packet frozen blueberries, thawed; 2 tablespoon caster sugar; 2 tablespoon almond meal (ground almonds); 3 teaspoon cornflour; 1 egg, lightly beaten; 2 teaspoon demerara sugar; icing sugar, to dust

Ingredients

1 2/3 cup plain flour

125 gram cold butter, chopped

2 tablespoon icing sugar

1 egg yolk

300 gram packet frozen blueberries, thawed

2 tablespoon caster sugar

2 tablespoon almond meal (ground almonds)

3 teaspoon cornflour

1 egg, lightly beaten

2 teaspoon demerara sugar

icing sugar, to dust

Method

1.Process flour, butter and icing sugar to make crumbs. Add egg yolk and 1-2 tablespoons iced water; process until dough just comes together. Turn out dough onto a lightly floured surface. Knead gently until smooth.

2.Lightly grease a 6-hole (1/3-cup) muffin tray.

3.Roll three-quarters of pastry on a lightly floured surface to 3mm thick. Using a 10cm round cutter, Cut 6 rounds from pastry. Line prepared holes with pastry. Chill for 30 minutes. Roll remaining pastry to 3mm thick. Using a 7cm round cutter. Cut 6 rounds from pastry.

4.Preheat oven to 200°C/180°C fan forced. Combine blueberries, caster sugar, almond meal and cornflour in a medium bowl. Spoon mixture evenly into pastry cases. Top with remaining pastry rounds. Brush tops with egg; sprinkle with demerara sugar. Bake for 25-30 minutes or until golden brown.

5.Serve dusted with icing sugar.

Save time: Use bought shortcrust pastry instead.
Note

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Ingredients

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