Easy Blueberry Pie
|Plain flour||2 1⁄2 Cup (40 tbs)|
|Icing sugar||1⁄3 Cup (5.33 tbs)|
|Egg white||1 , lightly beaten|
|Apple||410 Gram (1 no, for pie)|
|Caster sugar||1⁄4 Cup (4 tbs)|
|Icing sugar||1⁄4 Cup (4 tbs)|
In a large bowl, sift flour and icing sugar together.
Rub in butter, until mixture resembles fine breadcrumbs.
Add water and mix well.
Wrap in greaseproof paper and chill for 1 hour.
Preheat oven to 220Â°C.
Roll out 2/3 of pastry to fit sides and base of a greased 27cm flan tin.
Brush lightly with egg white.
Combine pie apple, blueberries and sugar; mix well.
Spoon into pastry shell.
Cut strips of pastry from remaining 1/3.
Arrange over blueberries and apple.
Brush strips with egg white.
Cook on Low Rack for 25 minutes on CONVECTION 220Â°C 9.
Dust with icing sugar.