Fraughan Pie (Irish Blueberry Pie)

• PASTRY
• 4 ounces all-purpose flour (plus extra for rolling out)
• 2 ounces butter (plus extra for greasing)
• 1 -2 tablespoon cold water
• 1 pinch salt
• extra flour, for rolling out pastry dough
• FILLING
• 1 lb blueberries (fraughans)
• 4 ounces light brown sugar
• 2 tablespoons clear honey
• 2 fluid ounces lemon juice (about 2 lemons)
• TO FINISH
• 1 egg, beaten
• caster sugar (superfine)

1. Pre heat the oven to 200 C, 400 F, gas mark 6; lightly grease a 10 inch ovenproof pie plate.
2. To make the pasty: sieve the flour and salt together in a bowl, then rub in the butter to a breadcrumb consistency; gradually add enough water to bind the ingredients.
3. Divide the pastry into two and on a lightly floured pastry board roll out both halves to 1/8 inch thick circles to fit the pie plate; place one circle onto the greased pie plate, prick with a fork and bake blind for about 10 minutes; remove from oven and allow to cool while you make the filling.
4. To make the filling: combine all filling ingredients and check for sweetness, adding extra sugar if desired; pour filling on top of the cooked pastry; then cover the entire plate with the second circle of pastry and press the edges together; trim the edges then prick the top with a fork and brush with beaten egg.
5. Place the pie back in the oven for about 20 minutes or golden brown; when cooked sprinkle with sugar and serve with whipped cream or ice cream.

flour, butter, cold water, salt, extra flour, filling, blueberries, brown sugar, clear honey, fluid ounces lemon juice, finish, egg, caster sugar

Taken from www.food.com/recipe/fraughan-pie-irish-blueberry-pie-152527 (may not work)