You will need:
- 2 Tbsp icing sugar
- 2 Tbsp cornflour
- 3 cups (450g) frozen blueberries
- ⅓ cup almond meal (or 4 Tbsp – one for each pie)
- 4 sheets puff pastry
For The Crumble
- ½ cup rolled oats
- 2 Tbsp plain flour
- 2 Tbsp caster sugar
- ¼ cup roasted hazelnuts, roughly chopped
- 50g butter, cubed
Let's make it:
Step 1:
Preheat the Sunbeam Pie Magic®.
Step 2:
In a large mixing bowl, combine icing sugar and cornflour. Add blueberries and toss to coat well. In a separate medium mixing bowl, combine all crumble ingredients except the butter. Add the butter and use your fingertips to rub the butter into the crumble mixture until fully incorporated.
Step 3:
Cut out the pie bases only from the pastry sheets, using the Sunbeam Pie Magic® cutter. Place the pastry bases into the pre heated Sunbeam Pie. Magic®. Sprinkle in 1 Tbs of almond meal into each base, then top with blueberries and sprinkle over any remaining sugar/cornflour mixture. You may need to press lightly down on the berries to fit. Top with the crumble mixture.
Step 4:
Cook the pies until the crumble is crisp and golden brown, approximately 8-10 minutes. Serve.
COOK'S TIP:
If you don’t have any hazelnuts, replace them with another nut, or an equal quantity of extra rolled oats. Keep your remaining pastry in the freezer to use for pastry decorations, sausage rolls, or cinnamon twists Don’t skip the almond meal – it helps protect the bottom of the pie getting soggy and collapsing from the blueberry juice.
