The addition of pecan nuts to the pastry gives a delicious nutty crust with the juicy blueberries and creamy filling – the perfect pie!
Preheat the oven to 180C/160C fan/gas 4. Line a large baking tray with non stick baking parchment.
Place the pecan nuts in a small roasting tin and place in the oven to toast for 5 minutes until golden. Place in a food processor and blitz until finely ground.
For the pastry place the butter in the freezer for about 20 minutes until it is very hard. Sift the flour and a pinch of salt into a mixing bowl. Hold the butter using a piece of parchment paper and coarsely grate it into the flour working quickly. Stir the butter and flour together along with the blitzed pecans nuts, sprinkle with about 6 tablespoons of very cold water and mix to make a dough adding a little more water if needed. Tip out onto a work surface and gently bring together to form a dough. Wrap in cling film and chill for about 30 minutes.
For the filling mix together the mascarpone with the egg, lemon zest and 2 tablespoons of the icing sugar until smooth.
Dust a work surface with the flour and roll out the pastry to a round measuring about 26cm. Place on the lined baking tray. Spread the mascarpone mixture over the centre of the pastry leaving a 3cm border all around. Pile the blueberries over the top of the mascarpone and then carefully fold the pastry edge in on top all the way round to form a crust.
Place in the oven and bake for 35 minutes until golden and the blueberries are wilted.
