Blueberry Pie

Pre-heat the oven to 180°C

If using home-made pastry, cut your pastry ball in half and roll out one piece on a well-floured work surface, turning it a quarter turn every few rolls until it is big enough to cover your pie plate.

If using shop bought dough, unroll it onto a floured surface and check to see if it is wide enough to cover your pie plate. If not, roll it out a little more until it covers it sufficiently. Scrunch the remains together.

Grease the pie plate, and gently place the dough onto it, easing the dough into the edges and cutting off any excess with a knife.

Pour the frozen berries into a bowl, spoon over the sugar and flour and stir, then pour the berries into the pie crust piling them up in the middle and sprinkling over any sugar and flour that hasn’t stuck to the berries.

Beat the egg with a small splash of milk and brush this round the edge of the pastry so that the lid will stick to it.

To finish, roll out the last piece of dough and carefully place it over the filling to create the lid, again cutting off any excess with a knife.

Crimp the edges with a fork or your fingers and make a slit in the top to allow any steam to escape. Brush the top of the pie with the remaining egg.

Place in the pre-heated oven for 30 – 45 minutes until the crust is golden and the filling is bubbling.

Serve with cream or ice cream.