2.5 cups plain flour
2/3 cup Extra Virgin Olive Oil
Pinch of salt
6 tablespoons ice cold water
3.5 cups frozen blueberries
2.5 tablespoons corn starch
3/4 cup sugar
Pinch of salt
1. Make the pastry. To do this, combine the flour and salt.
In another bowl, combine the oil and water. Add the oil/water mix
to the flour and mix well with a fork. Once starting to combine,
use your hands to form a ball with the mixture. If it is too crumbly,
add 1 more tablespoon of ice cold water. Once a ball is formed,
divide into 2 and wrap in beeswax wraps. Let it cool in the fridge
for 45 minutes.
2. Heat your oven to 200℃. Grease a pie tin well.
3. Once the pastry has rested, remove from the fridge and roll one
ball into a circle, ~½ cm thick and at least 1 cm wider than the
size of your pie tin. Do this on a well-floured surface. Place the
pastry in the pie tin and press into the edges to make sure it
covers the bottom and all the sides well. Roll the second ball of
pastry into a long rectangular shape and cut around 8-10 strips (1 cm wide).
4. Make the filling. Mix the frozen blueberries, corn starch, sugar
and salt in a bowl.
5. Add the filling to the pie tin and distribute the ingredients
well around the tin (as best you can).
6. Top the pie with half of the strips of pastry going in one
direction, then place the remainder in the opposite direction,
to create a lattice look. You need to overlap every second vertical
strip with every second horizontal strip to create a nice lattice
pattern. Seat the strips to the sides of the pie by pushing gently.
7. Brush the top of the pie with a lightly beaten egg, or you can use
any type of milk (plant based if you wish), then sprinkle generously
with ½ cup of granulated sugar.
8. Bake at 200℃ for 12 minutes. Then reduce to 180℃ for
35–45 minutes, until pie is golden brown and the filling is bubbling.
9. Let the pie cool before serving with Greek yoghurt, coconut
yoghurt, cream or ice cream.