Take advantage of fresh wild blueberries abundant in late summer to make this delicious pie. You can also use frozen wild blueberries from your supermarket.

Ingredients: (Serves 6-8)

• 1 recipe cinnamon crust variation
• 115 g/4 oz light brown sugar
• 1 tablespoon lemon juice
• ½ teaspoon cinnamon
• 28 g/1 oz plain flour
• 600 g/1 lb 5 oz wild blueberries
• 1 tablespoon unsalted butter

Method:

Preheat the oven to 220°C/425°F/Gas mark 7. Mix the sugar, lemon juice, cinnamon and flour together. Place the blueberries in a medium bowl, pour the mixture over them and toss gently to coat evenly.

Roll out half the quantity (one disc) of the pastry dough and line a 23-cm/9-in pie dish. Pour the blueberries into the crust and dot with butter.

Roll out the second disc of pastry dough. Put the top crust on the pie, crimp the edges, and make 4 to 6 slits in the crust. Bake for 30 minutes.

Lower the temperature to 175°C/350°F/Gas mark 4 and continue baking for 35 to 40 minutes, until the crust is golden brown. Transfer to a wire rack and cool for an hour. Serve the pie warm or at room temperature.