I love blueberries. When I was a kid we used to pick blueberries sweet little cousin, the bilberry and stuff them down our greedy necks. These are called 'Atlantic Blue Blueberries' and they're bigger and juicier than normal. They were also on sale. Win!
There is nothing fancy about this pie, no special tricks or hidden ingredients, just pastry, blueberries, crumble. Perfect.
To make either one 9" pie, or 3 small ones you'll need:
Pastry (you can easily use any pre-made shortcrust pastry for this, or follow this recipe here)
3 cups blueberries, fresh or frozen
1/8 cup plain flour
1/4 cup sugar
1/4 tsp cinnamon
1 tsp lemon juice
pinch of salt
for the crumble topping:
1 cup plain flour
1/3 cup vegan margarine
1/2 cup sugar
If you're making your pastry from scratch, be sure to refrigerate it for an hour before you start making this. Once it's ready, roll out the pastry and press it into your choice of dish. I love these little non-stick fluted pie dishes, the bottom comes off so that you can get the pie out SO easily.
Put the blueberries and all the other ingredients into a bowl and stir around a bit to coat.
Spoon the blueberry mix into the raw pastry shell.
In a bowl, make your crumble mix by rubbing all the ingredients together with your fingertips, then use it to cover the blueberries. Don't worry if you leave little gaps, it'll be ok.
Put onto a baking tray and make a little roof out of foil over the tray so that it doesn't burn. Bake at Gas mark 6/425F/220C for about 25 minutes. Take off the foil and continue to cook until the crumble has browned (probably about 5-10 minutes).
Take out of the oven and try your very very best to leave it to cool. If you cut it while it's still hot there'll be juice everywhere like a purple massacre.
Guess who couldn't wait?
I'm going back to Wales tomorrow! 8 hour bus ride, not so fun. But when I get there I've got a date with these guys.