OMG… how is it SRC time again? This month as zoomed by at an amazing rate… with Monkey teething (top 2 are starting to make their appearance (and presence) known… and felt), plus a whole lot of training at work and travel on the cards (combination of a weeks holiday in Portugal with HIM and Monkey… and then work trips to Helsinki and Amsterdam in the next few weeks… and THEN… our big holiday in South Africa.. woohoo). Anyhoo – I digress…
This months Secret Recipe Club (SRC) reveal showcases the lovely Wendy of “A Day in the Life on the Farm“. She and her husband are retired police officers who decided to trade in the hustle & bustle of city life for a more quiet existence on a farm. HA! if you read her blog – you will quickly realize that quiet is not a word to be used lightly! Wendy is a busy lady! Up until recently, she looked after her 94 year old mom (who sadly has dementia) but has taken to living in a care home with ease. She is also a granny!!! An avid reader, blogger, gardener. hiker and scuba diver… to name a few… I am not sure where she has all this time!!
I loved her blog… and found it VERY difficult just to choose one recipe… I wanted to make the Tangerine Honey white bread, the Jamacian Me Hungry Muffins, the cherry strudel, or the coconut prawns (to name a few)… but eventually decided to make use of the abundance of blueberries by (re)creating this Blueberry Slab Pie!
Easy as Pie… ha ha… no, seriously… using store-bought pastry made my life SO much easier (and thanks for that tip Wendy) and of course the taste… YUMMY! (FYI – I reduced the quantity by half …). I made this pie using shop-bought circular pastry… therefore no longer a *slab* and took it with to our Church Meet-n-Greet where it went down a treat! By the time HIM got to the table, there was only 1 slice left!
3 cups of blueberries
2x store-bought pastry
1/4 cup of sugar
1/2 teaspoon cinnamon
zest of 1/2 lemon
1 egg beaten
- Combine berries, sugar, cinnamon & lemon zest in a bowl and leave to rest while you prepare the pie dough/crust
- Roll out the one portion of pastry onto a greased baking tray
- Evenly spread the blueberries across the pastry
- Top with the 2nd portion of pastry
- Crimp the bottom & top pastry together
- brush with beaten egg
- Cut vent holes with a sharp knife (very important)
- Bake for 30-40min at 200C