Blueberry pie

blueberry pie

blueberry pieA quick easy dessert with less calories than when using alternative pastries. Use frozen blueberries unless you can get hold of the fresh ones cheaply. Nutritionally they have the same value. Serve with comforting custard or creme fraiche or greek yoghurt.

Serves: 4

Total time: 30 minutes


  • 200g blueberries raw
  • 1 pack filo pastry
  • 1 medium egg
  • 50g caster sugar
  • 1 tablespoon cornflour


  • Preheat Oven
  • Oven Temperature: 425ºF – 220ºC – Gas Mark 7 – Hot
  • Pre -Heat the oven
  • Mix the blueberries, sugar and cornflour together
  • Grease a 20cms pie dish
  • Layer 1/2 the filo pastry sheets on the base and sides of the pie dish
  • Pour the blueberry mix into the pastry case
  • Fold over the pastry edges onto the blueberries
  • Brush the pastry with beaten egg
  • Scrunch the rest of the filo pastry on top of the blueberries and pastry. Brush with beaten egg
  • Brush the pastry with the rest of the beaten egg
  • Place in a pre heated oven for approx. 20 minutes or until pastry is crispy and golden brown