Blueberry Pies

This is an easy way to make pie fillings with any fruit you want to use up.

Make pastry from this page shortcrust pastry

I greased and lined 4 x 3" pie tins with shortcrust pastry.

Make filling by adding blueberries into saucepan with 2 tbsp of water, and simmer for couple of minutes to release juices.
Add 1 cup of sugar, bring to boil and simmer for 5 minutes, stirring occasionally.
Mix a little cornflour with cold water, and add a little at a time to the blueberry mix until it gets to the required thickness.

Share pie filling between pastry cases, and add pastry topping of your choice. 
Brush with beaten egg, and bake in oven until golden brown.
Remove and sprinkle with a little castor sugar, then after 10 minutes, remove from tins, and allow to cool on wire rack.

Best served warm with ice-cream or fresh cream.

Enjoy!