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Ingredients

  • 6 c / 750 g9.0 c / 1125.0 g12 c / 1500 g18 c / 2250 g blueberries6 c / 750 g blueberries
  • 1 c / 200 g1 1⁄2 c / 300.0 g2 c / 400 g3 c / 600 g caster sugar1 c / 200 g caster sugar
  • 1⁄2 c / 60 g3⁄4 c / 90.0 g1.0 c / 120 g1 1⁄2 c / 180 g corn flour1⁄2 c / 60 g corn flour
  • 1 pinch1 1⁄2 pinch2 pinch3 pinch salt1 pinch salt
photo of Blueberry pie

I grew up helping my mom make this. She would get loads of blueberries from farmers who worked with my dad and we would make up to six pies at a time and freeze a few.

Method

  1. make 1 1/2 to 2 of the shortcrust pie pastry
  2. mix blueberries, sugar, corn starch and salt in a bowl
  3. roll out the pie base
  4. put the berries in the tin
  5. cover with a lattice of shortcrust
  6. dot with butter
  7. bake in a 350F/180C oven for about an hour

Servings

8

Category

Dessert

Prep time

20 minutes

Cooking time

1 hour

Author

Scale recipe: 1 × | 1½× | 2 × | 3 ×

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