Angel posted 11-23-98
Freeform Blueberry Pie
1 1/2 cups flour
1/2 cup butter
1/2 cup icing sugar, (powdered sugar) extra for dusting
1/4 cup lemon juice
1 egg white, lightly beaten
1 lb blueberries
1/4 cup icing sugar
1 teaspoon finely grated lemon rind
1/2 teaspoon ground cinnamon
Preheat oven to 180*C (350*F)
Place the flour, butter and icing sugar in a food processor.
Process for 15 seconds or until fine and crumbly
Add almost all the juice, process briefly until mixture comes together, adding more juice if necessary.
Turn pastry out onto a sheet of baking paper and press together until smooth.
Roll out into a circle about 30cm (12") in diameter and cover with plastic wrap. Refrigerate for 10 minutes.
Place blueberries in a bowl; sprinkle sugar, rind and cinnamon over the top.
Place pastry (still on baking paper) onto an oven tray.
Brush centre of pastry lightly with the egg white.
Pile blueberry mixture onto pastry in a 20cm (8") diameter circle.
Fold edges of pastry over filling.
Bake for 30 to 35 min
Dust top of the pie with icing sugar.