This is a wonderful recipe for those days when you really don’t have time to fuss, but you fancy something special for dessert. It’s easy to keep everything on hand for this, and while I appreciate that scratch pastry is usually nicer than store bought, once in a while, a shortcut doesn’t hurt. Frozen blueberries can give you a lovely taste of summer on a cold day as well - and the fact you don’t need to thaw them makes this a great last minute dessert.
1 top and bottom crust ready rolled pastry (uncooked)
4½ cups frozen blueberries (not thawed)
½ cup white sugar plus extra for sprinkling
⅓ cup flour
1 teaspoon cinnamon
1 tablespoon butter, cut into small pieces
Preheat the oven to 350℉ (about 160℃ to 170℃ for a fan oven). Put the bottom pastry into your pie dish.
Pour the blueberries into a large bowl. Add the sugar, flour and cinnamon and mix well.
Put the blueberry mixture in the bottom pie shell, dot with the butter and put the top crust over. Pinch the edges of the crust together, and cut two small slices in the top of the pie for vents. Sprinkle lightly with sugar.
You may want to put a cookie sheet underneath the pie in the oven just in case it bubbles over a bit. Bake for 60 to 70 minutes, checking from time to time to make sure the crust is not browning too quickly. (Adjust the temperature or cover the edges with aluminum foil if this starts to happen.) When the pie is done the crust should be just beginning to turn a bit golden. Allow to cool almost to room temperature before slicing.