Super easy and fun. Cook up some juicy Mini Blueberry Pies with the kids.
Mini Blueberry Pies
375g Ready Rolled Shortcrust Pastry
½ Lemon (juice and zest)
2 tbsp. Caster Sugar
1 tbsp. Cornflour
1 Medium Egg (beaten)
4 individual tart tins
Preheat the oven to 190°C/170 Fan/Gas Mark 5.
Unroll the pastry and cut 4 circles to line the tart tins.
Then place in the tins and trim the edges.
In a bowl mix together the blueberries, lemon juice and zest, sugar and corn flour and stir well then divide between the tart tins.
Use the remaining pastry to make a lattice top for the pies.
Brush the pastry with the egg and then bake for 25-30 minutes until the pastry is golden and the blueberries have cooked down and set into a thick filling.
Remove from the tins and serve warm.