Blueberry Pie

Maggie Beer’s Sour cream Pastry

125ml sour cream

250g plain flour

200g unsalted butter chilled

To make the pastry, dice the butter, then pulse with the flour in a food processor until the mixture resembles fine breadcrumbs.

Add the sour cream and continue to pulse until the dough starts to incorporate into a ball.

Wrap the dough in plastic film and refrigerate for 20 minutes.

Roll the chilled pastry out until 3 mm thick and cut to suit.

Cover pastry with baking paper, weight with rice, beans or pie weights and blind bake for 20 minutes. Set aside while you make the filling. 

1. 
   
   
   
   
   Filling
   
   
   1/4 cup sugar
   3 tablespoons cornstarch
   1/4 teaspoon salt
   1/2 teaspoon ground cinnamon
   4 cups fresh blueberries
   In a pan over a low heat mix sugar, corn-starch, salt, cinnamon, and blueberries, until thickened then spoon into prepared pie crust. Top with remaining pastry and brush with milk or egg whites. Bake at 180C for 30 minutes or until golden brown.