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Blueberry, pecan and rosemary open-faced pie

Ready for dessert? - by Better Homes and Gardens
  • 08 Apr 2019
Prep: 140 Minutes - Cook: 30 Minutes - Serves 8-10
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Ingredients

1 1/2 cups of plain flour

2 Tbsp icing sugar mixture, plus extra 1/3 cup

1 tsp ground cinnamon

4 finely chopped sprigs of rosemary

150g cream, cheese, cold and grated

3x 125g punnets of blueberries

1/2 pecans, chopped

1 1/2 Tbsp cornflour

Juice of 1 lemon

1 free range egg, lightly beaten

1 Tbsp coffee sugar crystals

Double cream to serve

Method

  1. Preheat oven to 180 degrees Celsius in a fan-forced over (200 degrees Celsius conventional). In a large bowl, combine flour,. icing sugar mixture, cinnamon and rosemary and mix well. Add cream cheese and rub between fingertips until coarse breadcrumbs form. Mix in 1 tablespoon iced water and knead gently to form a dough. Form into a disc, wrap in cling film and chill for 2 hours. 

  2. Line a large oven tray with baking paper. Roll out dough on a lightly-floured surface t form a 35cm disc and carefully transfer to prepared tray. Put blueberries, pecan, cornflour and extra icing sugar into a large bowl and mix until well combined. Add lemon juice and mix again. Spoon blueberry mixture on to the centre of the pastry, leaving a 5cm rim around the edge. 

  3. Fold edges of the pastry over, pinching together to make a pleated edge as you go. brush the edges with egg and scatter coffee sugar crystals over the pastry edge. Bake for 25-30 minutes until pastry is golden and filling is a jammy consistency. Serve pie warm with double cream. 

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