This is a cooked-filling blueberry pie (as opposed to the Tyrian blueberry "tart" which uses an uncooked filling). This is a good option if you want something that will hold its shape well and you have time to prepare the filling in advance. I chose to add a lattice top to mine, but it's often served as a simple single-crust pie in Tyria.

Blueberry Pie

Ingredients

• 150-200g Dough
• 1 recipe Blueberry Pie Filling

Directions

1. Place a baking sheet on the middle oven rack and preheat oven to 200°C (400°F).
2. Roll the pastry out to a thickness of 2-3mm and use it to line a shallow 20cm (8") tart tin.
3. Pour in the cooled filling.
4. Decorate the top with pastry scraps or make a lattice if you like.
5. Place the pie on the hot baking sheet and immediately reduce oven temperature to 190°C (375°F).
6. Bake at 190°C (375°F) for 40 minutes.
7. Allow to cool for at least 30 minutes before slicing.