- 200 gms refined flour
- 75 gms Caster sugar
- 100 gms butter
- ½ Cup Water
- ½ cup Refined flour, for dusting
- 1 cup Fresh Blueberries
- 2 tbsp Icing sugar
- ¼ Cup butter
- ½ cup Icing sugar
- ¼ cup Cream cheese, for garnish
- Few Mint sprigs, for garnish
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- For the pie dough, add refined flour, sugar and butter to a bowl and mix them together.
- Now add in water and bind and make semi soft dough.
- Dust the working table with refined flour and roll out the dough into 1 ½ cm thick sheet.
- Cut it into circle according to the size of the pie mould.
- Place the sheet into pie mould and trim off the excess.
- In another bowl add in fresh blueberries and add icing sugar to it.
- Hand mix them and mash a bit.
- Add this to the pie tin.
- Roll another sheet out of the leftover dough and cut out roundels using a cutter.
- Place this over the pie dish and secure the edges.
- Put the butter blobs in the circular holes and place it in the oven and bake it at 160* - 170*Celsius for 20- 30 minutes.
- Remove and sprinkle icing sugar on top.
- Make a quenelle of cream cheese and place it on top and garnish the pie with a sprig of mint leaves.
- Cut into equal sized pieces and serve warm.
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