4 cups/675g blueberries
3/4 cup/144g sugar
1/4 cup/94g all-purpose flour
1 tablespoon/15ml fresh lemon juice
1/2 teaspoon ground cinnamon
3/4 cup/144g sugar
1/4 cup/94g all-purpose flour
1 tablespoon/15ml fresh lemon juice
1/2 teaspoon ground cinnamon
On a lightly floured surface, roll out the Flaky Pie Pastry into two 12 inch/30.5cm rounds 1/8 inch/3mm thick. Fit 1 round into a 9 inch/23cm glass pie plate. Transfer the other round to a baking sheet lined with wax paper. Refrigerate until ready to use.
Preheat the oven to 375F/190C/Gas 5
Preheat the oven to 375F/190C/Gas 5
In a bowl, toss the berries with the sugar, flour, lemon juice and cinnamon. Pour the filling into the lined pie plate. Lightly brush the rim of the bottom crust with water and drape the top crust over the filling. Press the dough edges together and trim the overhang to 1/2 inch/1.25cm, fold the overhang under and crimp decoratively.
Using a sharp knife, make slash in the center of the top crust to let steam escape. Bake the pie for 1 hour, or until the filling is bubbling and the crust is golden. Transfer to a wire rack to cool before serving.
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