BOOberry Blueberry Scream Pie
An Original Recipe by Lorraine Elliott
Preparation time: 45 minutes plus resting time for pastry
Cooking time: 50 minutes
For Pastry
- 2.5 cups/375g/13.2ozs plain all purpose flour plus extra for rolling
- 2 teaspoons caster or superfine sugar
- 1/2 teaspoon fine salt
- 226g/2 sticks butter, cold and cubed
- 6-7 tablespoons ice water
For filling
- 550g/19.4ozs. blueberries (fresh or frozen)
- 140g/5ozs. caster or superfine sugar
- 50g/1.7ozs cornflour or fine cornstarch
- 1 teaspoon vanilla
- You will also need a paring knife and a pastry cutter
Step 1 - Place the flour, sugar and salt in a food processor and process until mixed. Add butter cubes and process until you get a sand like texture. Add 6-7 tablespoons of ice water and pulse until just combined-add an extra tablespoon of water if you need it but try to avoid it becoming too wet. Knead until even textured, divide into two pieces, one slightly larger at 400g/14ozs and the other at 320g/11.3ozs and cover with cling film and refrigerate for 1 hour.
Step 2 - Mix the blueberries, sugar, cornflour and vanilla. Set aside until ready.
Step 3 - Take the pastry out of the fridge for 5-10 minutes if it is very stiff. Roll out the larger round of pastry on a lightly floured surface or between two sheets of parchment. Place in a pie tin and use a fork to press down the sides and trim the sides of the pastry with the paring knife. Cover with cling film and place in the fridge for 30 minutes. Preheat oven to 200C/400F. Line with a sheet of foil (spray the foil with oil on the side that touches the pastry) making sure that the foil covers all of the pastry, use two sheets if necessary. Fill with pie weights and bake for 20 minutes. Remove the foil and bake for another 5 minutes if the centre is still uncooked. Cool.
Step 4 - Place the filling inside the pie and refrigerate. Roll out the remaining disc of pastry and using a pastry cutter cut out a skull. I find it handiest to have a picture of Munch's The Scream on my phone to refer to. I start with the head and then cut out thin strips to go around. The clothing is black so I kept that as blueberry filling. Place in the fridge for 30 minutes. Preheat oven to 170C/340F fan forced. Bake for 50 minutes. Allow to rest for an hour to allow the juices to set a bit before cutting into the pie.