Bilberry Pie (English)

Bilberry Pie is a classic British pie loved throughout the North of England particularly in Yorkshire. Bilberries are a delicious fruit found growing wild in the north and west of the British Isles on high ground. The season for them is very short between August and September. The raw fruits are a little acidic but when cooked with sugar become a delicious, deep-flavoured fruit perfect for pies and for jams. Serve it warm with thick clotted cream or a good vanilla ice cream - delicious.

Pastry:
2¼ cups all-purpose flour, unbleached (340 g)
¼ tsp. sea salt
¾ cup unsalted butter, cold, diced (170 g)
6 Tbsp. ice water, approximately (90 mL)

Filling:
1 lb fresh bilberries or wild blueberries (500 g)
3½ oz caster sugar (100 g)
1 Tbsp. quick cooking tapioca

Preheat oven to 375°F (190°C, Gas Mark 5). Butter a 9-10" (23-25 cm) enamel  or oven proof plate.

For the Filling:
Combine the bilberries with the caster sugar, leaving a little sugar back to dust over the finished pie, and allow to macerate for 10-15 minutes whilst you make the pastry.

For the Pastry:
In a large bowl, combine the flour and salt. Cut the butter into the flour using a pastry blender or two knives to get a grainy texture and the butter is the size of peas. Gradually add the water, lifting and turning the flour mixture using a spatula to prevent a portion from becoming wetter than another. Add water if needed, a spoonful at a time, just until the mixture holds when pressed between your fingers. Form into two discs.

Cover in plastic wrap and refrigerate the dough for 30 minutes.

On a floured work surface or between two sheets of parchment paper, roll out the dough to about 1/8" (3-4-mm) thick. Line the bottom or your prepared pie plate. Trim any overhanging pastry.

Assembly:
Spoon the bilberry and sugar mixture into the pie plate. With the help of the rolling pin, ease the remaining pie crust over the top of the billberries, press together around the pie edges and trim of any overhanging pastry, which can be used for decoration or for a roly poly.

Seal and crimp the edges of the pie together, make a slit in the middle of the pie to allow the steam to escape and bake it for 45-50 minutes in the preheated oven until the pastry is crispy and golden brown.

Remove from the oven, and sprinkle some caster sugar over the top, allow to cool slightly before serving warm cut into wedges. Serve with clotted cream, double cream, single cream, creme fraiche or ice cream.

Make Ahead: Can be frozen unbaked; bake from frozen and add an extra 5 minutes to the baking time.