Blueberry Pie with Sour Cream Filling
Baking and Desserts • European
Description
It has a sweet, crispy base and a very delicate filling.
Ingredients
- Wheat Flour 10 oz
- Butter 5 oz
- Sugar 5 oz
- Farm fresh eggs 3 pieces
- 20% Sour Cream 5 oz
- Potato protein 0 oz
- Fresh Berries 1½ cups
- Water 2 tablespoons
Step-by-Step Guide
Step 1
Sift the flour with salt into a mound on the table or into a food processor bowl. Add sugar. Place diced cold butter on top. Chop the flour with the butter until it resembles fine crumbs (using a knife or food processor). Add one egg and a little cold water, mixing the dough each time. The mixture should be thick and crumbly (do not strive for uniformity). Gather the finished dough into a ball, wrap it in plastic wrap, and refrigerate for 1 hour.
Step 2
Remove the dough from the refrigerator, roll it out slightly, and line the bottom and sides of a pie dish, forming edges. Cover the dough with a circle of parchment paper and place a weight on top (I use dried peas for this). Place the dish with the dough in a preheated oven at 190–390°F and bake for 10–12 minutes.
Step 3
Sort the blueberries, wash, and dry them. Mix half of the blueberries with 3 tablespoons of sugar. Place the blueberries mixed with sugar at the bottom of the baked crust, layer the remaining blueberries on top, and sprinkle with another tablespoon of sugar.
Step 4
Prepare the sour cream-egg filling. In a bowl, combine the eggs, sour cream, sugar, vanilla sugar, add the starch, and whisk well until smooth.
Step 5
Pour the sour cream-egg filling over the pie.
Step 6
Bake in the oven for 15–20 minutes at 390°F until the mixture thickens.
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