1 shortcrust pastry – 100g of caster sugar – 40g of corn flour – 15cl of water – 400g of blueberries – 40g of butter – the juice and the zest of half an orange.
Preheat your oven to 200°.
Line a round mould pie with baking paper.
Unroll your pastry and fill with baking beans.
Bake for 10 minutes then remove the beans and return to the oven for a further five minutes.
Meanwhile, in a saucepan, gently bring to the boil the sugar with the water and corn flour.
Add delicately the blueberries. Cook for 3 minutes.
Put the blueberries’ preparation in a bowl and combine together with the butter, the zest and the orange juice.
Pour this mixture into the cooked pie.
Set aside in the fridge. Best served chilled.