Directions

Make the pie crust first. Put the flour, salt and sugar into a large bowl, whisk to combine and remove lumps. Put the butter into the mix, make sure each piece is coated in flour then use your hands to incorporate. Rub the pieces quickly between your thumbs and fingers. Make a hole in the middle and add the iced water, spoonful by spoonful until you hit the sweet spot. For me, it’s usually about 10 tablespoons. You don’t want the mix to be wet, but when you squeeze it together in your hands it should stay together. Tip the dough onto a clean surface and knead two or three times to combine. Divide into two equal sized discs, wrap in cling film and refrigerate for at least 30 minutes. 

On a clean, lightly floured work surface, roll out to fit a 25 cm pie dish. Leave 2-3cm overhang, fold it under and crimp with your finger and thumb. Leave to rest in the fridge for 30 minutes. Line with parchment, cover with baking beans and blind bake at 180°C for about 20 minutes, until firm. Remove the parchment and baking beans, and bake for a further 10 – 15 minutes, until golden brown. Allow to cool.

Filling. Whisk the sugar, cornstarch and lemon zest in a bowl. Add the blueberries, toss to coat and then pour over the lemon juice. Stir again, and leave to macerate while you make the topping. 

Crumble topping. Put the flour in a bowl, add the butter and incorporate using your hands. Add the sugar and cinnamon, continue rubbing in. Finally add the oats. 

Assemble. Pour the blueberry mixture on top of the cooled crust, and top with the crumbly oats.

Bake at 190°C for about 45 minutes, until the berries have cooked down and are bubbling at the edges. Check halfway through cooking, if the crust is getting too dark cover it with tin foil.

Allow to cool before serving.