Blueberry Pie

Serves: 6-8

Ingredients:

Pastry:
2 1/2 cups all-purpose (plain) flour
1/3 cup icing sugar
6 ounces (185 g) butter
2 tablespoons water
1 egg white, lightly beaten
Filling:
1 x 13 ounce (410 g) pie apple
13 ounces (410 g) blueberries
1/4 cup caster sugar
Icing sugar

Convection Microwave Method:

1. In a large bowl, sift flour and icing sugar together. Rub in butter until mixture resembles fine breadcrumbs. Add water and mix well.
2. Wrap in greaseproof paper and chill for 1 hour.
3. Preheat oven to 425 degrees F (220 degrees C).
4. Roll out 2/3 of pastry to fit sides and base of a greased 11 inch (27 cm) flan tin. Brush lightly with egg white.
5. Combine pie apple, blueberries and sugar; mix well. Spoon into pastry shell.
6. Cut strips of pastry from remaining 1/3/ Arrange over blueberries and apple.
7. Brush strips with egg white.
8. Cook on Low Rack for 25 minutes on CONVECTION.
9. Dust with icing sugar. Serve warm.