Best of the PIE MAKER

BLUEBERRY COBBLER PIES

SERVES 8 PREP AND COOK: 35 MINS

1 cup self-raising flour
2 tsps baking powder
1½ tblsps caster sugar
50g butter, softened
¾ cup buttermilk
2 cups fresh or frozen blueberries,
thawed
1 tblsp lemon juice
2 tsps cornflour
1 tsp vanilla bean paste
2 sheets frozen shortcrust pastry, thawed
Icing sugar and thick cream, to serve

1 Sift flour, baking powder and 1 tblsp of the sugar into a small bowl; using fingertips, rub in butter. Make a well in the centre; add buttermilk and stir to form a soft and sticky dough.

2 Combine blueberries, remaining sugar, lemon juice, cornflour and vanilla in a small bowl. Strain any juices left in the bowl and discard.

3 Lightly grease and preheat a 4-hole (⅓-cup) pie maker.

4 Using pastry cutter provided, cut eight large rounds (11cm) from shortcrust pastry. Line prepared holes with pastry rounds, pressing into base and side. Refrigerate remaining pastry rounds until required.

Spoon 2 tblsps blueberry mixture into each pastry case, then top with a scant 2 tblsps dough mixture; flatten slightly with a spoon. Close