Unroll the shortcrust pastry and use it to line a round, 22cm diameter, pie dish.
320 g (11.2 oz) roll of shortcrust pastry
Trim the edges and use a fork to pierce several holes into the pastry in the base of the dish.
Place a large piece of baking parchment in the dish and fill with baking beans.
Place the dish in the oven for 20 minutes, to blind bake the pastry.
Turn off the oven, remove the pie dish from the oven. Allow to cool a little, then remove the baking beans and parchment and leave to cool completely.
When the pastry is cool, preheat the oven to 190C/375F (fan).
Now make the crumble topping. Place the flour, baking powder, and cold butter cubes in a large bowl.
180 g (1 ½ cups) plain (all-purpose) flour, 1 tsp baking powder, 115 g (4 oz) cold butter
Rub the butter into the flour using your fingertips until the mix resembles breadcrumbs. Don't worry if you have some large chunks in there - it adds to the texture.
Add in the white and brown sugar, the salt, egg, and vanilla extract, then give it a mix with your hands. You should have some fine crumbly bits and some big clumps.
60 g (1/4 cup) white sugar, 60 g (1/4 cup) light brown sugar, ½ tsp salt, 1 small egg, 1 tsp vanilla extract
Now make the blueberry mixture. In a medium-sized bowl, mix together the blueberries, sugar, lemon juice, cornflour, and flour.
600 g (approx. 4 cups) fresh blueberries, 120 g (1/2 cup) white sugar, 2 tsp lemon juice, 1 tbsp cornflour, 2 tbsp plain (all-purpose) flour
Spoon the blueberry mixture into the pastry-lined pie dish.
Sprinkle the crumble mixture over the top of the blueberries.
Place in the oven to cook for 45 minutes. You may need to cover the dish with foil after the first 25 minutes, to prevent the topping from browning too much.
Remove from the oven and leave to cool. The pie needs to cool at room temperature for 3-4 hours to allow the blueberry mixture to thicken. If you prefer to serve it warm, you can just leave it to cool for 30 minutes, but the filling will be a lot more juicy.
Video
Notes
SwapsSwap out blueberries for a mixture of apple and blackberry or fresh cherries. If you want to make this recipe even simpler, you can fill with tinned fruit pie filling instead of the blueberry mixture.ReheatingLeftover pie can be covered and refrigerated for 2-3 days.Reheat in the oven at 180C/350F fan, covered with foil, until hot. This usually takes about 20-25 minutes if i'm reheating approx half a pie.Nutritional information is approximate, per serving, based on this recipe serving 8 people.