Method

1. Preheat the oven to 180°C. Place the flour, butter and icing sugar in a food processor. Process for 15 seconds or until fine and crumbly. Add almost all the juice, process briefly until mixture comes together, adding more juice if necessary.

2. Turn the pastry out onto a sheet of baking paper and press together until smooth. Roll out to a circle about 30 cm in diameter and cover with plastic wrap. Refrigerate for 10 minutes. Place blueberries in a bowl; sprinkle sugar, rind and cinnamon over the top.

3. Place pastry (still on baking paper) onto an oven tray. Brush centre of pastry lightly with egg white. Pile blueberry mixture onto pastry in a 20 cm diameter circle; fold edges of pastry over filling. Bake for 30–35 minutes. Dust top of the pie with icing sugar.