*** You will have a little dough left over which you can freeze or make little tarts!
2 1/2cupAP flour
Pinch of salt
250g/ 1 cup buttercold and chopped
4cupsof frozen blueberries
Zest of a lemon
First make the pastry
Put flour, salt and sugar in food processor, add butter, pulse until mixture resembles coarse crumbs.
Slowly add 1/4 cup ice water. Pulse till dough is crumbly but holds together when squeezed.
Do not overmix to have a flaky crust. You should see some pieces of butter still.
Divide dough into two portions, with dough still crumbly, wrap with 2 pieces of cling wrap to form 2 balls.Wrap tight, refrigerate till firm.
To make the pie
Preheat oven to 180 C / 350 F. Butter a 9 inch pie plate. Roll out pie dough onto plate. Chill for 20 mins.
In a large bowl, put blueberries, cornstarch, sugar, lemon juice and zest. Stir well and pour into chilled pie shell. Roll out remaining dough and cut into strips. Interlace the strips on top the berries. Brush the pastry with egg wash.
Bake in the oven for 1 hr 20 mins or until bubbling. Cover top with foil if it gets too brown.
Cool for several hours before serving with ice cream or vanilla sauce.