We are coming over all Christmassy at Blueberry Pie....Here's a recipe for my signature Blueberry Pies with a festive twist...
SWEET SHORTCRUST PASTRY
225g plain flour
150g cold unsalted butter
75g icing sugar
25g caster sugar
1 tsp ground cinnamon
2 tsp cornflour
YOU WILL ALSO NEED:
1 egg, beaten
icing sugar for dusting
2 x 12 hole mini muffin tins, lightly greased
To make the pastry, blitz the flour and butter in a processor to fine crumbs. Whiz in the icing sugar for a second and then add the egg in. The mixture will come together into a dough ball within a few seconds. Shape it into a smooth, flat disc. Cover & refrigerate for about 20 minutes.
Meanwhile, make the filling. Tip the blueberries into a pan with the sugar and cinnamon and allow to cook gently for 6-8 minutes until they begin to pop. Blend the cornflour to a smooth paste with a tablespoon or two of water and stir through. Simmer for 2-3 minutes until jammy and then remove and leave to cool and thicken.
Back to the pastry, I usually divide the dough in half (one for each tray) to make it easier to manage and roll. Then from each piece cut out 12 discs with a 6.5cm straight sided cutter and 12 stars with a cutter measuring 4.5cm from point to point. Refrigerate the pastry pieces for about 10 minutes until they firm up a little.
Preheat the oven to 180C. Use the pastry discs to line the muffin tins, fill each one with a teaspoonful of the blueberry filling and then top with a star to decorate. Brush the tops with the beaten egg to glaze and bake for 20 minutes until golden.
Leave to cool a little in the tin before easing out gently and leaving to cool completely (or not, if you can't wait!) on a wire rack. Dust with plenty of snowy icing sugar before serving.
Obviously, you can make the full recipe and then refrigerate or freeze half of it to make some fresh pies another time.