In many cuisines of the world they cook blueberry pies, and each of them is tasty in its own way. Blueberry pie dough can be puff, sandy or, as in this recipe, with sour cream and butter. I think that the main thing in blueberry pie is to thicken the filling so that it is well cut into portions and keep its shape. To do this, for each glass of fresh berries, take about two tablespoons of cornstarch and add egg white. I did not try it myself, but I read that it was impossible to add soda to baking with blueberries, since the dough could get a greenish tint.
There is no other wisdom in this baking, 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 of wheat flour
- 30 g of corn starch
- 5 g baking powder for dough
For the filling:
- 270 g of fresh blueberries
- 60 g butter
- 1 egg white
- 40 ml of cream
- 70 g sugar
- 25 g of corn starch
Cooking blueberry pie.
Mix sugar and eggs. It is not necessary to beat the mixture; it is enough just to thoroughly mix the sugar with the eggs until a homogeneous consistency.
Melt the butter. Before you add the butter to the mixture of sugar and eggs, it needs a little cool. Then pour the cooled oil in a thin stream in a bowl and mix everything again until smooth.
Add fat sour cream and mix liquid ingredients for a few minutes.
In a separate bowl, combine the cornstarch, baking powder for the dough and wheat flour, then add the liquid ingredients and knead the rather stiff dough. In the process of kneading, you can add a little flour, if the result is liquid.
Roll the dough into a large bun and put it in the fridge. The dough will cool well while we make the filling.
Preparing the filling
Pound soft butter, sugar. Then we mix in egg white, slightly warmed cream and starch.
We sort out fresh blueberries, wash and dry them. It is necessary to dry, as in the filling does not need excess moisture. Leave the filling for a while in the fridge. At this stage, you can turn on the oven, it is necessary to heat it to a temperature of 170 degrees Celsius.
The bottom of the form is covered with a sheet of parchment, we grease the paper and the edges of the form with butter. Separate 2/3 dough from the bun. Roll out the layer (thickness 1 centimeter). We spread the layer in the form, forming a side, then add the filling.
The remaining dough should be spread on the filling, forming a grate. This can be done in different ways: roll out a thin layer of dough and cut it into long strips, or you can roll thin flagella and incise them with scissors or a sharp knife. If the incised flagella are slightly pulled in different directions, they become like Christmas trees.
Bake the cake for 35 minutes (170 degrees). We check its readiness with a bamboo stick.
Blueberry pie must be cooled before serving so that the filling is compacted.