Blueberry, pecan and rosemary open-faced pie
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
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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.
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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.
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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.
