Blueberry Pie

This is inspired by an American recipe but changed to suit European quantities and ingredients.


Filling Pastry
120 ml water 300 gm plain flour
70 gm caster sugar 1 tbspn sugar
4 level tbspn cornflour 1 tspn salt
400 - 450 gm blueberries (see note 1) 170 gm stork margarine (cold)
1 - 2 tbspn lemon juice (see note 4) 1 medium egg
  1½ tspn lemon juice (see note 2)



  1. Place the pie into the oven onto the preheated baking sheet and bake for 20 min.
  2. Reduce the heat to 180° C and continue to bake for another 20 min.


(1) 450 gm is about right for an approx 8 inch (dia) x 1 inch (deep) pie tin.
(2) The lemon juice tends to inhibit the gluten in the flour from toughening the pastry.
(3) Handling the dough can ‘develop’ the gluten and toughen the pastry.
(4) I use 2 tbspn of lemon juice as I like it a little ‘tart’, but use 1 tbspn if you prefer.

I'd like to know if you enjoyed this so please email – also feel free to ask for help.
The pie
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One slice
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