Fraughan Pie (Irish Blueberry Pie) - cooking recipe

Ingredients

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)

Preparation

Pre heat the oven to 200 C, 400 F, gas mark 6; lightly grease a 10 inch ovenproof pie plate.
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.
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.
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.
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.