Blueberry-and-cherry pie
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- Abigail Donnelly
- 6
- Easy
- 1 hour
- 45 minutes
- Woolworths Simonsig Pinotage 2015
Ingredients
- 300 g flour
- ¼ t salt
- 230 g Woolworths Ayrshire salted butter, cubed
- 8 t iced water (or whey)
- For the filling:
- 4 T organic brown sugar
- ⅓ cup water
- 1 lemon, juiced
- 450 g blueberries
- 540 g cherries, stoned and torn
Cooking Instructions
Preheat the oven to 180°C and grease a 25 cm pie dish.
Sift the flour and salt into a large bowl. Add the butter and rub into the flour using your fingertips until it resembles breadcrumbs.
Gradually add the water or whey, mixing with a fork, until the dough comes together. Cut the dough in half, wrap in clingfilm and chill.
To make the filling, heat the sugar, water and lemon juice in a saucepan. Add the blueberries and cherries. Cook over a low heat for 10 minutes, or until the berries release their juices.
Roll out both pieces of pastry into rough discs. Place one pastry disc at the bottom of a pie dish, fill with the berries and top with the other pastry disc. Pinch the edges of the pie closed.
Cut 4 slits into the dough, sprinkle over a little brown sugar and bake for 45 minutes, or until cooked through.
Cook's note: Nothing says abundance likes a rustic pie made with thick, crumbly pastry and packed with seasonal fruit (berries, citrus, rhubarb) for maximum sweetness. A tradition in Maine, the Taste office and now your house. Anytime.
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