25g/1oz lactose free butter, plus extra for greasing
½ tsp ground cinnamon (optional)
1 medium free-range egg, lightly beaten
Lactose free cream, to serve
Serves - 4
Grease 6 x 7.5cm/3in dariole moulds (or a 22cm/9in ovenproof dish if you want to make one large pie).
Roll out two-thirds of the gluten free pastry on a floured work surface using a rolling pin.
With a pastry cutter the size of the dariole moulds, cut out six discs large enough to line the dariole moulds; line the bottom and sides of the greased moulds with the pastry discs (or if making one pie, cut out a large circle of pastry to line the buttered dish). Transfer to the fridge to chill.
Heat a pan over a medium heat. Add the blueberries, lemon, sugar, cinnamon and cook for a few more minutes, before removing from the heat to cool.
Preheat the oven to 200C/400F/Gas 6. Fill the pastry-lined dariole moulds or pie dish with the blueberry mixture.
Roll out the remaining gluten free pastry on a floured work surface and cut out discs a little bigger than the dariole moulds or pie dish.
Place the pastry on top of the the dariole moulds or pie dish and seal the edges well. Make a small hole in the top to allow the steam to escape.
Make decorations (such as leaves) by cutting out any pastry trimmings with a sharp knife and stick them on with a little water.
Brush the pastry lids with a little lightly beaten egg then dredge with caster sugar.
Bake for 15 minutes, until the fruit is tender and the top is golden-brown. Serve hot with lactose free cream