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This excellent shortcrust pie pastry goes perfectly with any fruit filling.
2 tablespoons cornflour
4 tablespoons sugar
2 tablespoons orange juice
1 teaspoon orange zest
150g chilled butter, chopped
2 tablespoons sugar
1 3/4 cup plain flour
1 teaspoon cinnamon
1 egg, lightly beaten
sugar, for dusting
50 min › Cook:
50 min › Ready in:
1 hour 40 min
Preheat oven to 180 degrees C. Grease and line pie dish.
Sift flour and pinch of salt. Rub in butter until crumbly. Add sugar. Add 1-2 tablespoons of water. Mix.
Gather dough. Divide into two balls. Flatten balls and roll into circles large enough to line pie dish. Put one circle in base of pie dish. Wrap and chill remaining circle.
In a pan combine the blueberries, orange rind and half the orange juice, and heat over a gentle flame.
Mix the cornflour with the remaining orange juice until dissolved.
Add to blueberries and stir over low heat for 5 minutes or until the mixture boils and thickens. Remove from heat and set aside to cool.
Pour filling into pie dish, cover with remaining dough and cut edges with a knife to remove excess pastry from sides.
Roll out excess pastry and use cookie cutters to shape. Place on pastry lid as decoration, using the beaten egg as glue. Glaze pastry with egg and sprinkle with sugar.
Prick pastry to allow steam to escape during cooking. Bake for 50 minutes or until pastry is golden brown and crunchy.
Filling was really yum! Will definitely make this again
- 17 Dec 2010
This recipe was a great hit in my house. We went blueberry picking and then used the fresh blueberries for the recipe. The only problem is that the ingredients aren't in the order that you use them in which is a bit confusing. Also there was no instruction on when to put the sugar in the filling. But apart from that everyone loved it!
- 20 Jan 2009
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