- 350g (2 1/3 cups) plain flour
- Pinch of salt
- 3 1/2 tablespoons caster sugar
- 225g unsalted butter, chilled, chopped
- 80ml (1/3 cup) iced water
- 375g blueberries
- 1 tablespoon cornflour
- 1 teaspoon finely grated lemon rind
- 1 1/2 tablespoons raw sugar
- Ice-cream or custard, to serve
Place the flour, salt and 2 tablespoons of the caster sugar in a food processor. Add the butter and pulse until the mixture resembles fine breadcrumbs. Add the water and process until the mixture just starts to come together. Turn onto a lightly floured surface. Knead until just smooth. Wrap two-thirds of the pastry in plastic wrap, then wrap the remaining pastry in plastic wrap. Place in the fridge for 1 hour to rest.
Meanwhile, combine the blueberries, cornflour, lemon rind and remaining caster sugar in a large bowl. Grease six 12cm (top measurement) pie dishes.
Preheat oven to 200°C. Roll out large pastry portion on a lightly floured surface until 5mm thick. Cut six 15cm discs from pastry. Line dishes with pastry, allowing edges to overhang. Divide blueberry mixture among pies. Roll out remaining dough on a lightly floured surface until 5mm thick. Cut into 1cm-wide strips. Brush edges of pies with water. Arrange strips in a lattice pattern over the filling and press to seal. Trim edges. Place in the fridge for 30 minutes to rest.
Brush top of pies with water. Sprinkle with raw sugar. Place on a baking tray. Bake for 20 minutes or until light golden. Reduce oven to 180°C. Bake for 15-20 minutes or until pies are golden. Cool in dishes for 10 minutes. Serve with ice-cream or custard.