Blueberry Crumble Pie

Preheat oven to 180°C Fan.

For the pastry, place the sugar and butter in an electric mixer and beat until pale. Add the flour and beat until combined. Divide pastry into thirds. Press two thirds of the pastry into a 24cm pie tin to cover the base and sides. Refrigerate for 30 minutes until firm. Wrap remaining pastry and refrigerate until ready to bake.

Line the pie crust with baking paper and fill with pie weights. Bake for 10 minutes, remove weights and paper and bake for a further 10 minutes.

Reduce oven to 160°C Fan.

Toss the blueberries with the sugar, corn flour and vanilla. Sprinkle the base of the pie evenly with the almond meal. Add the blueberries over the top, giving the tin a shake to allow the sugar to sink to the bottom. Break up the remaining pastry into small pieces and scatter over the top of the pie. Bake for 35-40 minutes until golden. Cool slightly before dusting with icing sugar and serving with ice cream.