Place the blueberries in a bowl with the other ingredients and mix well
For the pastry***:
Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit)
Combine all ingredients in a large bowl along with about 7 tablespoons of water, until it forms a firm dough - add the water a few tablespoons at a time so that you don’t add too much!
You can keep this pastry dough in the fridge for up to a day if you like, but there's no need to chill it before using
Place the pastry dough into a greased pie dish and use your fingers to carefully press it across the bottom and up the sides of the dish (I used a 9inch/22.5cm pie dish)
You can use a fork or your fingers to create a pretty pattern around the edge if you like
Transfer the blueberry mixture into the pie crust
Bake in oven for around 30 minutes, until the pastry crust is firm to the touch and golden brown
Leave to cool a little before cutting
Keeps covered in the fridge for up to a few days
*I would definitely recommend using fresh blueberries if you can, rather than frozen ones, as frozen ones will release a lot of water. However, you can use frozen ones if you wish - make sure they're still frozen when you put them in the oven and use a little more cornflour/cornstarch.**You can alternatively use almond flour***If you’d prefer to completely cover the top of the pie, see instructions for doing this in my Apple Pie recipe. If you’d like to decorate the top of the pie with pastry shapes, see instructions for doing this in my Cherry Pie recipe. Both of these options will require you to double ingredients for the amount of pastry dough listed in this recipe.