The origin of blueberry pie goes back to the early American settlers, who have passed down heirloom blueberry pie recipes from generation to generation. In America, states like Michigan and Oregon are known for their abundance of blueberries; Maine adores the small, round, blue fruit so much that blueberry pie is the state’s official dessert.
Put the pastry on a floured work surface and roll out to a 3-mm thickness. Stamp out 48 pastry rounds using the larger cookie cutter. Stamp out 6 small holes (as shown) out of 24 of the rounds using the other cookie cutter. Put all of the rounds back in the fridge to chill for about 30 minutes.
To make the filling, put the blueberries and lemon juice in a small bowl and set aside for at least 20–30 minutes. Mix the cornflour, sugar and salt together in a separate bowl and add to the blueberries. Toss to fully incorporate.
Add the butter to the mixture and set aside.
Preheat the oven to 190ºC (375ºF) Gas 5.
Take the pastry rounds from the fridge, coat with egg wash and lay out on a baking sheet 2.5 cm apart. Put a cake pop stick in the middle of the plain pastry rounds, then add 1–2 tablespoons of the blueberry filling. Top each with a decorated pastry round and seal the edges of the pies by crimping the pastry with a fork. Brush all the pies with egg wash, sprinkle with sugar and bake in the middle of the preheated oven for 15–20 minutes, or until golden brown.
If the filling is runny, turn off the oven when done and let them cool as the oven cools down. Take care when serving as the filling may be hot.
2 quantities of shortcrust pastry
1 egg, beaten, mixed with 30 ml/2 tablespoons milk for egg wash