Recipe: Megan Muldowney | Photography: Holly Russell
3½ cups frozen blueberries
½ cup water
2 tbsp sugar
zest 1 lemon
½ tsp cinnamon
4 tbsp cornflour mixed with 1 tbsp water and 2 tbsp hot blueberry juice
1½ cups plain flour
150g butter, chopped into ½ cm squares and frozen
½ cup pecans
½ cup sour cream
1 egg yolk
Place the blueberries, water, sugar, lemon zest and cinnamon into a pot. Cook over medium heat until the blueberry mixture is hot and starting to simmer, about 7 minutes. Mix the cornflour with the water and hot blueberry juice (from the pot) and stir into the blueberry mixture. Turn the heat up and stir until thickened, about 3 minutes. Set aside to cool while you make the pecan pastry.
Using a food processor, whiz up the flour, butter, salt and pecans until the mixture is like a coarse crumb with some small visible chunks of butter.
Mix together the sour cream and egg yolk. Add the sour cream mix to the food processor and whiz for about 10 seconds until the dough starts to come together.
Turn dough out onto a board or bench and knead lightly to form a ball. Cover the dough in cling film and refrigerate until needed.
Divide the pastry in half. Roll out the first half of the pastry until it’s ¼ cm thick (it will be about 29cm in diameter). Line the base of a 25cm pie dish with the pastry and fill it with the blueberry mixture. Refrigerate the pie while you prepare the lattice top. Roll the other half of the pastry out, about 29cm in diameter. Using a ruler, cut thickish strips of pastry. Lay the pastry strips over the filling in a lattice pattern. Trim the edges of the pie. For a decorative edge, use a small heart shaped cookie cutter to cut out extra pastry pieces. Brush the edge of the pastry with water and place the pastry hearts around the edge. Brush the pastry top lightly with an egg wash and sprinkle with a tiny amount of caster sugar.
Bake for 35-40 minutes at 180°C.