Blue­berry, pe­can and rose­mary open-faced pie

Better Homes and Gardens (Australia) - - Food In A Flash -

A pow­er­house food full of nu­tri­ents, blue­ber­ries are also de­li­cious and re­ally easy to cook with. This ul­tra-sim­ple pie is the stuff of dreams for ex­pe­ri­enced bak­ers and new­bies alike.

Prepa­ra­tion time 20 mins plus 2 hours chill­ing Cooking time 30 mins Serves 8-10

1½ cups plain flour

2 Tbsp ic­ing su­gar mix­ture,

plus ex­tra 1⁄3 cup

1 tsp ground cin­na­mon

4 sprigs rose­mary, finely chopped 150g cream cheese, cold, grated 3 x 125g pun­nets blue­ber­ries ½ cup pecans, chopped

1½ Tbsp corn­flour

Juice of 1 le­mon

1 free-range egg, lightly beaten 1 Tbsp cof­fee su­gar crys­tals Dou­ble cream, to serve

STEP 1 Pre­heat oven to 180°C fan forced (200°C con­ven­tional).

In a large bowl, com­bine flour, ic­ing su­gar, cin­na­mon and rose­mary and mix well. Add cream cheese and rub be­tween fin­ger­tips un­til a coarse crumb forms. Mix in 1 ta­ble­spoon iced wa­ter and knead gently to form a dough. Form into a disc, wrap in cling film and chill for 2 hours.

STEP 2 Line a large oven tray with bak­ing pa­per. Roll out dough on a lightly-floured sur­face to form a 35cm disc and care­fully trans­fer to pre­pared tray. Put blue­ber­ries, pecans, corn­flour and ex­tra ic­ing su­gar in a large bowl and mix un­til well com­bined. Add le­mon juice and mix again. Spoon blue­berry mix­ture onto cen­tre of the pas­try, leav­ing a 5cm rim around the edge. STEP 3 Fold edges of the pas­try over, pinch­ing to­gether to make a pleated edge as you go. Brush the edges with egg, and scat­ter cof­fee su­gar crys­tals over the pas­try edge. Bake for 25-30 min­utes, un­til pas­try is golden and fill­ing is a jammy con­sis­tency. Serve pie warm with dou­ble cream.

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