Blueberry pie with sour cream shortcrust pastry filling
0
1126
Kitchen
World
Calorie content
140.1 kcal
Portions
8 port.
Cooking time
110 minutes
Proteins *
4.9 gr.
Fats *
9.1 gr.
Carbohydrates*
22.3 gr.
The Blueberry Sour Cream Pie recipe will be your lifesaver in berry season, although it can be perfectly prepared with frozen berries. Delicate and soft filling goes well with brittle homemade shortbread dough, and blueberries add juiciness and bright taste.
Ingredients
Cooking process
Place the softened butter in a deep bowl. In order for the butter to soften to the consistency we need, it is enough to hold it at room temperature for about half an hour. Add sugar, sour cream to the softened butter and beat in an egg. Combine the ingredients with a blender or mixer. Combine the flour and baking powder and sift into a bowl with the other ingredients. Stir first with a spoon and then knead with your hands until the dough is elastic and forms a lump.
Take a baking dish. Forms with a diameter of 24-26 cm are perfect. Spread the dough over it, while forming high sides (at least 5 cm). The sides can be formed both with your fingers and with a glass, pressing the dough against the walls of the mold. Try to keep the thickness of the dough the same everywhere. This will allow the cake base to bake evenly afterwards. Place the shortcrust pastry pan in the refrigerator. Let it cool while you fill it.
Prepare blueberries. For the pie, you can use both frozen and fresh berries. If you use a frozen berry, then it can be placed directly into the base so that the berry does not have time to let the juice out. If you are using fresh berries, then sort it out, rinse and dry on a paper towel. Then pour into a bowl and mix with cornstarch (15g). Potato starch can also be used, but it can leave an aftertaste in the finished dessert.
Cool the finished shortcrust cake with blueberries and sour cream filling and only then remove from the mold. Ideal if you can keep it in the refrigerator for 7-8 hours.During this time, the cake is completely stabilized and easy to cut. If this is not possible, then it's okay. This will not affect the taste of the dessert in any way, just the portioned pieces will turn out to be outwardly not ideal.
Bon Appetit!