In many cuisines of the world blueberry pies are prepared, and each of them is delicious in its own way. The dough for blueberry pie can be puff, sand or, as in this recipe, with sour cream and butter. I believe that the main thing in a blueberry pie is to thicken the filling so that it is well cut into portions and keeps in shape. To do this, for each glass of fresh berries, take about two tablespoons of corn starch and add egg white. I didn’t try it myself, but I read that soda should not be added to baked goods with blueberries, as the dough can take on a greenish tint.
There are no more tricks in this baking, so be sure to treat yourself to a piece of delicious blueberry pie on a summer evening. 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 of corn starch
- 5 g baking powder
- 270 g fresh blueberries
- 60 g butter
- 1 egg white
- 40 ml cream
- 70 g sugar
- 25 g of corn starch
Cooking Blueberry Pie.
Mix sugar and eggs. Beating the mixture is not necessary, just mix the sugar with eggs thoroughly until a homogeneous consistency.
Melt the butter. Before adding oil to a mixture of sugar and eggs, it needs to be slightly cooled. Then pour the cooled oil in a thin stream into a bowl and mix everything again until smooth.
Add fat sour cream and mix the liquid ingredients for several minutes.
In a separate bowl, combine corn starch, baking powder for dough and wheat flour, then add liquid ingredients and knead a pretty cool dough. During the kneading process, you can add a little flour if the result is liquid.
We roll the finished dough into a large kolobok and put it in the refrigerator. The dough will cool well while we make the filling.
Rub the soft butter, sugar. Then we interfere with egg white, a little warmed cream and starch.
We sort out fresh blueberries, wash and dry. It is necessary to dry, as the filling does not need excess moisture. Leave the filling for a while in the refrigerator. 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 test from the bun. Roll out a layer (thickness 1 centimeter). We lay out the layer in the form, forming a side, then add the filling.
The remaining dough should be laid out on the filling, forming a wire rack. This can be done in different ways: roll a thin layer of dough and cut it into long strips, or you can roll 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.
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 condensed.
Enjoy your meal!