A Perfect Pantry

INGREDIENTS

PASTRY

• 2½ cup plain flour
• 4 tbsp toasted almond meal
• 2 tbsp caster sugar
• ½ tsp salt
• 230g butter, cold chopped
• ¼ cup cold water
• 1 egg
• 50ml milk

PIE FILLING

• 2 cup frozen blueberries
• 2 cup fresh blueberries
• ¾ cup caster sugar
• 3 tbsp custard powder
• 1 green apple, peeled and grated
• Pinch salt
• Pinch cinnamon
• 2 tsp lemon juice
•  2 tbsp extra caster sugar

DIRECTIONS

1. For the pastry, place the flour, almond meal, caster sugar, salt and butter in the food processor. Process to resemble breadcrumbs. Add the cold water and pulse to form a ball. Remove from food processor and knead slightly. Cover with cling wrap and then place the refrigerator for an hour.
2. Remove from the plastic and roll out to about 3-5mm thickness. Line the dough over a loose based fluted deep flan dish and lightly press in around the edges.
3. Rest the prepared flan dish in the refrigerator for an hour.
4. Line with greaseproof paper and blind baking beads. Blind bake for 15 minutes at 180C degrees, then remove beads and bake for a further 15 minutes
5. For the blueberry filling, put all ingredients into a microwave safe bowl to combine. Heat ingredients in the microwave on high to warm for 2 minutes.
6. Tip ingredients into the prepared pie pastry base.
7. Top your pie with a pastry lid (lattice, full lid or whatever you choose though be sure to leave a hole to aerate).
8. In a separate bowl, mix together the egg and milk. Brush the pastry top with the egg wash and sprinkle with caster sugar.
9. Bake in the oven at 180C for 1 hour and 15 minutes
10. Let stand for about 2 hours to completely cool.
11. Best served with ice cream

 

TIP Leave the pastry over hanging until the rest period is over.

 

This recipe was developed using a Kambrook Appliance.

APPLIANCES

• Speed Chute Processor
• 550W Essentials Direct Drive Food Processor
• Power Drive Direct Food Processor