5 Ingredients Blueberry Chia Lemon Pie

Preheat the oven to 190°C (170°C fan). Unroll the shortcrust pastry and line a 20-23cm pie dish, trimming any excess.

In a bowl, mix the frozen blueberries, sugar, chia seeds and lemon zest (plus lemon juice if using). Leave for 10 minutes to allow the chia seeds to absorb some of the juices.

Once ready, spoon the blueberry mixture into the pastry case and spread evenly. Use any pastry trimmings to create a lattice top or decorative shapes, or leave the pie open-faced.

Bake for 40-45 minutes, until the pastry is golden and the blueberry filling is bubbling.

Allow to cool for at least 20 minutes before slicing. The filling will continue to set as it cools.