300 g flour
30 g sugar
1 good pinch of salt
240 g butter
80 to 90 ml water
For the filling
520 g fresh or frozen blueberries (no need to defrost beforehand) 15 ml lemon juice 150 g caster sugar 30 g cornflour 1 pinch of salt 15 g butter
Prepare the dough
Mix all the flour, sugar , salt in a bowl then make a well
Add the butter cut into pieces and work the dough well.
Gradually add water until the dough is homogeneous and smooth.
Divide the dough in two.
On a well-floured work surface, roll out the dough and then roll it out in a pie tin (high sides).
Roll out the other half of the dough and let aside.
Prepare the filling
Mix the blueberries, lemon juice, sugar, cornflour and salt.
Pour over the pastry base.
Spread the butter, cut into small pieces.
Cover with the second layer of pastry.
With a small knife, make small cuts on the top of the pie to let the steam escape during cooking.
Refrigerate the pie to firm up the dough for 20 minutes.
Preheat the oven to gas mark of 6
Place in the oven and bake for about 30 minutes, until the pastry is golden brown, depending on taste. Leave to cool. serve it enjoy