Rustic Blueberry and Lemon Pie
No need for a mould to make this rustic pie. Simply lay the dough directly on a baking tray, then fold the sides over the blueberry filling. You can even…
Instructions
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1
In a small bowl, combine the milk, lemon zest and juice. Let rest for 5 minutes.
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2
In a food processor, combine the flour, icing sugar and salt. Add the butter and pulse a few times, until it forms pea-sized pieces. Add the milk mixture. Pulse just until the dough starts coming together. Remove the dough from the food processor and form into a disc with your hands. Cover in plastic wrap and refrigerate for 1 hour or freeze at this point, if desired (see note). The dough will keep for 3 days in the refrigerator.
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3
With the rack in the lowest position, preheat the oven to 375°F (190°C). Line a small 13 x 9-inch (33 x 23 cm) baking sheet with parchment paper.
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4
On a floured work surface, roll out the dough to form an oval 1/8 inch (3 mm) thick. Place on the baking sheet.
No need for a mould to make this rustic pie. Simply lay the dough directly on a baking tray, then fold the sides over the blueberry filling. You can even make the dough in advance and freeze it for a later use.
