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Blueberry Pie

This sweet treat tastes even better than it looks and is perfect served with cream, ice cream or custard.

Preparation Time: 45 mins, plus chilling time
Cooking Time: 45 mins


  • 500g home made or ready made short crust pastry
  • 700g fresh blueberries
  • Zest of a lemon
  • 1 tbsp lemon juice
  • 2 tbsp plain flour
  • 100g caster sugar
  • 1/2 tsp ground cinnamon
  • 2 tbsp butter, cubed
  • 1 egg, beaten
  • 1 tbsp milk

Step 1

Pre-heat oven to 190°C/180°C fan/gas mark 5.

Step 2

Roll out half of the pastry on a lightly floured board and line a round 24cm pie dish. Prick the base all over with a fork. Line the pastry with greaseproof paper and fill with baking beans. Bake on an oven tray for 15 minutes. Remove from the oven and take out the baking beans and paper. Return to the oven for 5 minutes.

Step 3

Meanwhile, place the blueberries in a pan with the lemon zest and juice. Add the sugar and heat gently, just until a bit of juice comes out of the blueberries and they’re slightly soft. Don’t overcook.

Step 4

Sprinkle in the flour and stir gently. Tip blueberry mixture into cooked pastry case. Dot the top with butter. Brush edges of pastry with beaten egg mixed with the milk. Roll out remaining pastry and place on top of blueberry filling. Seal and crimp edges together. Make pastry leaves and place on top. Brush the pie with egg wash and make a hole in the centre to allow steam to escape. Sprinkle a little sugar and if you are using them, sliced almonds on top.

Step 5

Place on a baking sheet and bake for 25 minutes until pastry is golden.