Blueberry, pecan and rosemary open-faced pie
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.