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Combine the gluten free flour, cornflour, xanthan gum and icing sugar in a large bowl
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Rub in the dairy free spread until it resembles breadcrumbs
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Mix in the egg yolks and water until the dough forms a ball
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Wrap in cling film and chill in the fridge for 30 minutes
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Preheat the oven to 180 oC
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Divide the pasty in half
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Roll out one of the pastry balls and line a 9" deep pie dish with the pastry sheet
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Bake the pastry blind (weighed down with baking beans) for ten minutes
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Remove the beans and brush with the egg white
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Bake for another 5 minutes
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Make the pie filling by mixing together the blueberries, lemon juice, sugar and flour
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Mix until well combined then place in the pastry case
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Roll out the remaining pastry ball and place over the blueberry mix
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Make a split in the middle of the pan or cut out some little shapes to allow the steam to escape during cooking
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Brush with the egg white
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Dust the top with a little caster sugar and cinnamon
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Bake in the centre of the oven for 40 minutes
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Remove and allow to cool slightly before serving
