I love cheese, blueberry pie also...

       Blueberry pie is a comforting sort of dessert, especially with thick soured cream or crème

fraîche in the American style. Individual tarts travel well if you're risking one last picnic to spin

out summer as long as possible. Instead of fresh Dorset blueberries - which are harvested into

September - you could use frozen ones, or make the pie with blackberries, but you'll probably

need to add more sugar to taste for the filling. The English blueberries are sweeter than imports.

       I searched for its cooking procedures:

       First make the pastry. In a food processor, mixer or by hand, cream the butter and sugar together until smooth and creamy. Slowly add the beaten egg - scraping the sides of the bowl every so often if you are using a mixer - until they are mixed well, then slowly fold in the flour. Mould the dough into 2 balls, wrap it in clingfilm and refrigerate for 30 minutes.

       Roll out the pastry on a floured table to about 3mm thick. Cut 4 discs large enough to line 10cm x 3cm-deep individual tart tins and leaving about ¹¿2cm overlapping the edge. Cut 4 more discs to fit the tops. Or adjust accordingly for one larger tart tin. Lightly grease the tins with butter and line with the larger disc of pastry to just above the top of the tin. Leave to rest for 1 hour in the fridge.

       Meanwhile put the blueberries into a saucepan with the caster sugar and water. Bring to a simmer and cook for 2 minutes. Dilute the arrowroot with a little water, add to the blueberries and simmer for 2-3 minutes stirring occasionally. Transfer into a bowl and leave to cool.

       I will try it this afternoon^^