While I prefer to use fresh fruit where possible, if you have some bilberries or blueberries in the freezer, use these instead (thaw before using).
2 sheets ready rolled rich shortcrust pastry (recipe)
570 grams fresh wild bilberries (or cultivated blueberries)
100 grams unrefined caster sugar
20 grams cornflour, sifted
2 tbsp fresh lemon or lime juice
1 tbsp finely grated lemon or lime zest
Egg wash – 1 egg yolks lightly beaten with 1 tbsp cream or milk
- Sift the sugar and cornflour into a bowl, put the juice and zest into a small jug, stir to combine.
- Put the bilberries into a large bowl, sift in the sugar and cornflour, add the zest and juice and gently toss to combine.
- Transfer the fruit to the prepared pastry shell and lightly brush the rim with the egg wash.
- Lay strips of pastry over the filling, to make a lattice pattern, trim overhang and crimp to seal.
- Brush the pastry strips with egg wash.
- Chill in the fridge for 30 minutes, meanwhile preheated the oven to 200ºC, (392ºF, gas mark 6).
- Place an oven shelf in the lower third of the oven, put a baking tray lined with foil onto the shelf to preheated, then to catch are juices.
- Bake for about 20 minutes, reduce oven temperature to 175ºC, (350ºF, gas mark 4).
- Bake for about 35 minutes, or until the crust a light golden colour, the fruit juices hot and bubbling.
- Transfer the tin to a wire rack and leave to cool to room temperature.
- Serve with lightly whipped double cream, clotted cream or vanilla ice cream.