I decided to make this bad boy a few weeks ago when the first truly freezing Autumnal morning had hit Guildford. I don’t know about you, but there is something truly special about coming home and smelling freshly made pie.
I teamed it up with some thick and tart Creme Fraiche , which pairs beautifully with the natural tang of the lime and sweetness of the blueberries. If you literally want to spice up the pie even more, try replacing the dried Ginger with fresh , and it will give your dish a rich warmth.
150g Golden Caster Sugar
2 shop bought Shortcrust Pastry
2 bags of frozen Blueberries
1 lime, ( the juice and zest)
1/2 Teaspoon dried Ginger
1/4 teaspoon fine salt
100ml Orange Juice
1 Tablespoon Cornflour
1 Egg Yolk
Allow your frozen Blueberries to partially thaw before using.
Turn on your oven to 170 Degrees and prepare your pie dish by slightly greasing the tin with butter.
Roll out both of the pastries. Firstly, using the top of the pie dish , flip it onto one of the pre-rolled pastries and, using a knife, cut around the dish and allow an extra 2mm space ( this will be the top of your pie, and pastry always shrinks slightly, so allow yourself a tad more pastry than needed). Set aside for later.
Using the second piece of rolled pastry, drape over the pie dish and, using your fingertips, press down so it fills the pie tin. ( so you are creating the pie bottom and the sides). Cut off any over hanging edges using a knife.
Pop in the oven to cook for 15 minutes until slightly golden.
In a large mixing bowl add the blueberries, lime zest and juice, sugar, salt, ginger, orange juice and cornflour and mix until evenly coated.
Take out your pie ad add the blueberry mixture. Top with the pastry circle.
Brush with an egg yolk, a generous pinch of sugar and pierce with a knife, so steam can escape from the pie. Pop in the oven again and allow to cook for 35-40 minutes. Serve warm with a hearty dollop of Creme Fraiche.