Blueberry Pie
That was the most delicious pie I had ever eaten, just melts in your mouth! Not difficult to made, and does not take too much time. Best cooking with fresh berries. Blueberry can be replaced with cherries or other sweet-sour fruits or berries. You can add pectin to the filling.
Blueberry Pie Recipe
By Published: March 7, 2017
- Yield: 8 Servings
- Prep: 40 mins
- Cook: 60 mins
- Ready In: 2 hrs 40 mins
That was the most delicious pie I had ever eaten, just melts in your mouth! Not difficult to made, and does not take too much time. …
Ingredients
- 5-6 cups blueberries For the filling
- 1 cup sugar For the filling
- 1/4 cup starch For the filling
- 50 g butter For the filling
- 2 tbsp lemon juice For the filling
- 1 egg white For the filling
- 1 tbsp sugar powder For the filling
- 300 g flour For the dough
- 1 tsp baking powder For the dough
- 100 g butter For the dough
- 2 tbsp sugar For the dough
- 150 ml milk For the dough
Instructions
- Rinse blueberries and dry with the paper towels. Berries should be absolutely dry, otherwise the pie filling will turn watery.
- Heat butter in a skillet, not boiling. Mix berries with sugar, starch, butter and lemon juice; simmer for 20 minutes.
- Sift flour into a bowl, add baking powder, sugar, butter at room temperature and warm milk. Knead dough. Fold, until the dough is smooth and elastic. Put the dough in a bowl, cover it and put it on refrigerator for 1 hour. Heat oven to 360F (180'C).
- Take a round baking sheet (diameter of 21 cm ) and drizzle with oil. Divide dough into 2 equal parts. Roll one part into a circle of thickness of 0.5 cm, put in baking sheet, cover with a sheet of parchment and on a top pour dry beans (so the dough won't rise which will result in a flat cake ). Put in oven and bake for 15 minutes, then 5 minutes without beans.
- Remove baking sheet from the oven, allow to cool to room temperature. Do not turn off the oven. Spread blueberry on the dough, spreading it evenly over surface of pie.
- Roll out remaining dough into a rectangle of thickness 0.5 cm, cut it with a knife into long strips of 2.5 cm should get 11-13 bands. Lay strips of dough on a large sheet of parchment, using the so-called "basket weaving".
- Put the parchment with stripes on the cake. One hand gently hold the strip, and the other pulled out the parchment (the strips may be a little bit broken). Align them with your hands, long ends cut with scissors. Spread lightly beaten egg whites on top of the pie. Bake until done 25 minutes. Sprinkle with powdered sugar, serve hot with milk or tea.
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