for 1 cake
- For the filling
- 5.333 cups Blueberries
- 6 tablespoons sugar
- 3 tablespoons Corn starch
- 1 Orange (finely grated zest)
- 1 tablespoon butter
- To decorate
- powdered sugar
For the pastry: sift the flour into a mixing bowl and stir in the salt. Rub in the butter until the mixture resembles breadcrumbs. Gradually add water until the mixture just comes together. Roll the dough into a ball, then wrap in cling film and chill for 30 minutes.
Preheat the oven to 200°C (180° fan) 400°F gas 6. Grease a 1 l | 2 pint pie dish.
Roll out 2/3 of the pastry on a lightly floured surface and use to line the pie dish.
For the filling: mix together all the ingredients except the butter. Spoon into the pastry case and dot with butter.
Roll out the remaining pastry and cut into even strips.
Place the pastry strips on top of the filling to form a lattice.
Bake for about 30 minutes until the pastry is golden. Sift over a little icing sugar just before serving.