Blueberry Pie

INGREDIENTS:

• 320g Shortcrust Pastry Sheet
• 500g Blueberries
• 250g Golden Caster Sugar
• 3 tbsp Cornflour, heaped
• 1 Egg, beaten
• Juice of half a Lemon

METHOD:

1. Start by preheating the oven to 160 C/ 180C Fan/Gas Mark 6. Lightly grease the baking dish with a little butter to avoid the pastry sticking during cooking. Transfer the pastry sheet to line the dish, trim slightly but allow some overhang to compensate for shrinkage, cut the remaing pastry in to stips 1cm wide. Cover the pastry with greaseproof paper and use ceramic baking beans to keep the pastry weighted and blind bake for 20 mins until cooked and just starting to colour. If you don't have baking beans dried beans or pulses work just as well.
2. In a mixing bowl combine the blueberries, sugar (leave a little back for sprinkling on top) and cornflour with the lemon juice and add to the cooked pastry case. Interleave the strips of pastry on top sticking together with the beaten egg to create a lattice top, finish with a sprinkling of the remaining sugar.
3. Return to the oven and bake for 30-35 minutes until the blueberries have burst and turned into a sticky bubbling filling and the pastry is golden. Allow to cool for 10 minutes and serve warm with vanilla ice cream, leftovers are just as good straight from the fridge.