Preheat oven 190oC/375oF/Gas
5. On a lightly floured surface, roll out half of the pastry and use it
to line a 23cm pie tin that is 5cm deep.
Combine the blueberries, 150g of the
sugar, the flour, orange rind and nutmeg. Toss the mixture gently to
coat all the fruit.
Pour the blueberry mixture into the
pasty case and spread evenly. Sprinkle over the citrus juices.
Roll out the remaining pastry and
cover the pie. Cut out small decorative shapes from the top. Use to
decorate the pastry, and finish the edge.
Brush the top with water and sprinkle
with the remaining castor sugar. Bake for 45 minutes, or until the
pastry is golden brown. Serve warm or at room temperature.