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Video: Blueberry Pie. Step-by-step Recipe With Photo
Blueberry pies are prepared in many cuisines of the world, and each of them is delicious in its own way. Blueberry pie dough can be flaky, shortcrust pastry, or, as in this recipe, with sour cream and butter. I believe that the main thing in blueberry pie is to thicken the filling so that it is well sliced into portions and keeps its shape. To do this, for each glass of fresh berries, take about two tablespoons of cornstarch and add egg white. I myself have not tried it, but I read that soda cannot be added to baked goods with blueberries, as the dough can acquire a greenish tint.
There are no more intricacies in this pastry, so be sure to indulge yourself on a summer evening with a slice of delicious blueberry pie. Impossible to resist!
- Time: 1 hour 15 minutes
- Servings: 8
Ingredients for making blueberry pie
For the test:
- 2 chicken eggs
- 130 g sugar
- 110 g butter
- 40 g fat sour cream
- 270 g wheat flour
- 30 g cornstarch
- 5 g baking powder
- 270 g fresh blueberries
- 60 g butter
- 1 egg white
- 40 ml cream
- 70 g sugar
- 25 g cornstarch
Making blueberry pie
Cooking the dough
We mix sugar and eggs. You do not need to whip the mixture, just mix the sugar and eggs thoroughly until smooth.
Melt the butter. Allow it to cool slightly before adding the butter to the sugar and egg mixture. Then pour the cooled oil in a thin stream into a bowl and mix everything again until smooth.
Add fatty sour cream and mix the liquid ingredients for several minutes.
In a separate bowl, combine the cornstarch, baking powder and wheat flour, then add the liquid ingredients and knead the rather stiff dough. During the mixing process, you can add a little flour if the result is liquid.
Roll the finished dough into a large bun and put it in the refrigerator. The dough will cool well while we make the filling.
Cooking the filling
Grind soft butter, sugar. Then stir in the egg white, slightly warmed cream and starch.
We sort out fresh blueberries, wash and dry. It is imperative to dry, since excess moisture is not needed in the filling. Leave the filling in the refrigerator for a while. At this stage, you can turn on the oven, it must be heated to a temperature of 170 degrees Celsius.
Cover the bottom of the form with a sheet of parchment, grease the paper and the edges of the form with butter. Separate 2/3 of the dough from the bun. Roll out in a layer (thickness 1 centimeter). We spread the layer into a mold, forming a side, then add the filling.
The remaining dough should be spread over the filling, forming a wire rack. This can be done in different ways: roll out a thin layer of dough and cut it into long strips, or you can roll up thin flagella and cut them with scissors or a sharp knife. If the incised flagella are pulled slightly in different directions, they become like Christmas trees.
We bake the cake for 35 minutes (170 degrees). We check its readiness with a bamboo stick.
Make sure to cool the blueberry pie before serving to make the filling thicken.