Sift the flour and salt into a bowl
and rub in the lard and butter until the mixture resembles fine
breadcrumbs. Stir in 45ml/ 3 tbsp cold water and
mix to a dough. Chill for 30 minutes. Place 225g/ 2 cups of the blueberries
in a pan with the sugar. Cover and cook gently until the
blueberries have softened. Press through a nylon sieve to remove
the seeds. Blend the arrowroot with 30ml/ 2 tbsp
cold water and add to the blueberry puree. Bring to the boil, stirring until
thickened. Cool slightly. Place a baking sheet in the oven and
preheat to 190oC (375oF),
Gas 5.
Roll out just over half the pastry on
a lightly floured surface and use to line a 20cm/ 8 in shallow pie dish
or plate. Mix together the remaining
blueberries, the pears, cinnamon and lemon rind and spoon into the dish. Pour the blueberry puree over the top. Roll out the remaining pastry and use
to cover the pie. Make a small slit in the centre. Brush with egg and sprinkle with
caster sugar. Bake the pie on the hot baking sheet,
for 40-45 minutes, until golden. Serve warm with crème fraiche.
Serves 4
Bursting with fruit and full of flavor, this
double-crust pie is the perfect choice for a family supper.
