Browned butter crumble blue-barb pie

Method

1. Preheat the oven to 180°C. Roll out the chilled pastry and use it to line a 20 cm pie dish. Prick the pastry all over with a fork. Crumple up a piece of baking parchment about twice the size of your pie dish, un-crumple it, and place it in the pastry-lined dish with a generous handful of baking beans or rice. Blind bake the pastry for 10 minutes, then remove the baking parchment and baking beans or rice and bake for a further 5 minutes. Remove from the oven but leave the oven on.
2. Over a medium heat, melt the butter in a saucepan until it foams and smells nutty. Remove the pan from the heat and stir in the flour, salt, cinnamon and half the sugar. Mix the chopped walnuts into this crumbly mixture.
3. In a large bowl, stir together the blueberries, rhubarb and dried blueberries (if using) along with the remaining sugar and 3 tablespoons of the crumbly mixture. Pour into the pre-baked pastry case and smooth into an even layer. Bake for 20 minutes, then remove from the oven and cover with the rest of the crumbly mixture. Return the pie to the oven for a further 20 minutes. Serve with whipped cream or vanilla ice cream.