Blueberry Pandowdy
Hot cooked blueberries bursting with flavour and juice, topped with a crispy crunchy sweet layer of cooked pastry. Is it a crumble/crisp or is it a pie? It is neither! It is a Pandowdy. Serves as many as you like!
Ingredients
- blueberries - around 100g – 150g per person
- leftover pastry – either shortcrust, sweet, puff or flaky. About 100g per person or enough to cover most of the top of the baking dish
- beaten egg or milk
- sugar – for sprinkling on the pastry. Around 1 - 2 teaspoons per person. I like to use Demerara. (optional)
Instructions
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Place the blueberries into an ovenproof bowl/pan and top with ripped scraps of pastry, overlapping most of them but a few gaps are OK. Alternatively, use pastry cutters to cut the pastry into shapes.
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Brush with beaten egg. If you don’t want to use a whole egg, use milk instead.
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Sprinkle over some sugar. You can miss the sugar out if you prefer.
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I always put the dish on a baking tray – just in case the fruit spills over the sides.
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Bake for 20 – 30 minutes or until the pastry is golden brown and crisp and the fruit is piping hot.
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To serve: it can be eaten as is, but we love it with ice cream, cream, custard or natural yoghurt.
Recipe Notes
Equipment:
- kitchen scales and measuring spoons
- ovenproof dish/pan
- pastry cutters if necessary
- small bowl for the egg/milk
- pastry brush