Blueberry Mascarpone Pies

Ingredients list for Blueberry Mascarpone Pies

• ? cup Mascarpone cheese
• 1 cup Refined flour (maida)
• ¾ cup Butter
• 2 tablespoons Milk
• FILLING
• 1½ cups Blueberries frozen
• ¾ cup Castor sugar (caster sugar)
• 3 tablespoons Cornflour/ corn starch
• 1 teaspoon Lemon juice

Method

1. To make the filling, combine together the castor sugar and cornstarch in a bowl and mix well. Add one-fourth cup of water and one cup of blueberries and mix by mashing.
2. Transfer in a non-stick pan. Place the pan on heat and cook till the mixture thickens, stirring frequently.
3. Remove from heat, add the remaining blueberries, mix well and cool. Add lemon juice and mix well. Add mascarpone cheese and mix well.
4. To make the crust, combine together the flour and butter in a bowl and mix till it resembles breadcrumbs. Add milk and two tablespoons water, mix and knead into a stiff dough. Refrigerate for fifteen minutes.
5. Preheat oven at 180º C.
6. Roll out the dough into a thin sheet and line a pie dish with it. Discard the edges, place a butter paper in it and fill with kidney beans. Place the dish in the preheated oven and blind bake till half done.
7. Remove from the oven and spread the prepared filling in the crust. Put the dish back in the preheated oven and bake for ten to fifteen minutes.
8. Cut into wedges and serve.