A lovely little winter treat. This recipe makes just 4 little pies (one for each of us) but you could easily double the pastry recipe and you'd have enough filling with the quantities here., I ate the left overs we had with yogurt. Delish!
Biggest basically did this bake off her own back. For some reason blueberry pie had been her first though when she leaped out of bed and she did almost everything independently, right down to putting them in the oven. When did she get so grown up?
Don't be put off by the pastry element - I promise it's so much easier than you think and you really can't ruin it. Give it a go.
For the Pastry
150g plain flour
50g Icing Sugar
1 egg yolk
1 tbsp water
For the Filling
1 small punnet blueberries
1/4 tsp cinnamon
30g soft, light, brown sugar
Large mixing bowl
Silicone mat, greaseproof paper or floured surface
1 large scone cutter to make the bottom of the pies
1 smaller cutter to make the tops
1 blunt knife or palate knife
Wire rack or chopping board
To make the pastry, tip the flour and butter into a large bowl and rub them together until the mixture looks like clumpy sand or breadcrumbs. Add the icing sugar and stir through until combined.
Add the egg yolk and water. Use your hands to squish and squash the mixture until a dough starts to form. If you're struggling to bring the dough together, you can dust little hands with flour and that might help. Once you have a ball of dough, you can set it aside to make the pie filling. That said, you could make the filling in advance, which would allow it to cool before you bake with the small ones.
Put all the ingredients for the filling in a pan and heat gently until the sugar has dissolved into a sticky liquid. The blueberries will soften, but you want them to keep their shape.
Leave to one side to cool a little whilst you make the pastry cases.
Roll the pastry out on a silicone mat, sheet of greaseproof or floured surface. To be honest, you might need a little bit of flour even on a silicone mat because this is a particularly soft and slightly sticky dough. In an ideal world you would roll this out very thin, but the reality of doing this with young bakers is that you will only ever get 'slightly too thick' pastry. It's completely delicious though, so who cares?
Cut out 4 large and 4 smaller circles from the dough. If you're baking with siblings it's nice to divide the dough and make one responsible for the tops of the pies and the other for the bottoms. Gently place one large circle of pastry in the bottom of 4 recesses in the muffin tin. Add a small spoon full of blueberry mixture (take care if this is still hot) and then top with the smaller circles of dough.
Gently press around the edges to make sure the pies are sealed. Use a fork to prick three holes in the top of each pie. Bake in the oven at 180° for 25 minutes. The pies will be golden. Use a blunt knife or pallet knife to lever the pies out of the tin and onto a wire rack or chopping board to cool. Alternatively, serve warm with ice cream; be aware that the filling can be extremely hot.
You can use the same recipe with any fruit and the same filling recipe for a delicious crumble.