Remember PI that’s right, the never-ending number (3.14159265359…)
It is celebrated every March 14th with … You guessed it, pie!
What kind of pie is best to honour such a sacred day?
I want to do justice to the wonderfully seasonal ingredients that are filling our farmers markets this spring. So, I went to my local farmers market and bought some fresh fruit including blueberries for this wonderful pie.
• 1 roll store bought shortcrust pastry,
• 1 kilo) of fresh (or frozen) blueberries, rinsed and stems removed (if using frozen, defrost and drain first)
• 1 Tbsp. lemon juice
• 1/4 cup (about 30g) corn-starch, or all-purpose flour, (for thickening)
• 1/2 cup white granulated sugar (100g)
• 1/2 teaspoon cinnamon
Egg wash ingredients:
• 1 egg
• 1 tablespoon milk
- Prepare the bottom crust, remove a dough disk from refrigerator and let sit for 5 to 10 minutes to take the chill off. Place it on a lightly floured clean, flat surface then roll it out into a circle about 13 inches wide. Place the rolled-out dough on to a 9-inch pie pan.
- trim the edges to 1/2 inch over the edge of the pan then place in the refrigerator to chill.
Make the blueberry filling: Place the blueberries, sugar, corn starch (or flour), cinnamon, and lemon juice in a large bowl. Gently stir them so that all the blueberries are coated with some sugar and flour.
- Remove the bottom crust from the refrigerator and place the sugar-coated berries into the pan.
- Roll out the second dough disk to the same size and thickness as the first. Place on top of the berry filling. Tuck the top dough over and under the edge of the bottom dough and crimp the edges with your fingers then place in refrigerator while you make the egg wash.
- Preheat oven to 220°C. Whisk egg and milk together to make an egg wash, brush the top crust with egg wash and score the pie on the top with several cuts. (so the steam can escape when cooking).
- Place the pie on the middle rack of the oven with a foil lined baking pan positioned on the lower rack to catch any filling that may bubble over.
- Bake for 20 minutes at 425°. Reduce heat to 350°F and bake for 30 to 40 minutes more or until juices are bubbling and have thickened.
- And finally serve with cream or custard.