Saturday, February 9, 2008

Individual Blueberry Pies

1 1/2 cups plain flour
2 tbs icing sugar
4.5 oz butter, chilled, cubed
10.5 oz punnets blueberries
1 lemon, rind finely grated
1 tbs fresh lemon juice
1/3 cup almond meal
1 tbs cornflour
1 egg, beaten
1 tbs demerara sugar
Ice cream, to serve

Process the flour, icing sugar and butter in a food processor until fine crumbs form. Add 2-3 tbs of iced water and process until the mixture comes together. Cover and rest in the fridge for 20 minutes.
Preheat oven to 425° F. Line two baking trays with non-stick baking paper. Toss the blueberries, lemon rind and juice in a bowl. Divide the pastry into four equal portions.
Roll a portion out to a 6 inch circle. Transfer to a baking tray. Sprinkle a tablespoon of the almond meal over the centre of the circle, leaving an 3 inch boarder. Sprinkle 1 tsp of the cornflour over the almond meal. Pile a quarter of the blueberry mixture on top of the cornflour. Fold up the edges of the pastry to partially enclose the blueberries. Repeat with remaining pastry, almond meal, cornflour and blueberries.
Brush with the egg and sprinkle with demerara sugar. Bake until golden. Serve warm or at room temperature with ice cream.

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