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Open Blueberry Shortcrust Pie

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1026
Kitchen World
Calorie content 166.8 kcal
Portions 8 port.
Cooking time 75 minutes
Proteins * 7.4 gr.
Fats * 4.1 gr.
Carbohydrates* 28.7 g
* per 100 gr. product
Open Blueberry Shortcrust Pie
Content

A sour blueberry pie, where a dense shortcrust pastry crust prevents the filling from spreading and keeps its shape well, so that individual pieces do not fall apart. It goes well with sweet tea.

Ingredients

Cooking process

step 1 out of 6
Remove the oil from the refrigerator in advance so that it warms up to room temperature and melts. Sift the flour into a deep bowl, cut the butter into small cubes or slices, put in the same bowl and grind everything together until you get crumbs.
step 2 out of 6
Then add sugar and an egg, mix everything until smooth, adding more flour if necessary. Shape the dough into a ball, cover with plastic or cling film and refrigerate for 15-20 minutes.
step 3 out of 6
For the filling, grind the curd through a sieve to get a more plastic mass. Then add sugar and an egg to it, stir until smooth.
step 4 out of 6
Remove the dough from the refrigerator and spread over the baking dish with your hands. For convenience, you can first roll it out between sheets of parchment, and then finally stretch and lay it in shape by hand, so the base will turn out to be more uniform. There is no need to pre-lubricate the mold, as there is enough oil in the dough. Place the curd filling on the bottom of the base and smooth it out with a fork or spatula.
step 5 out of 6
Rinse the blueberries and discard them in a colander to glass the water. You can additionally blot it with a towel before adding to the cake. Put the berries on the curd mass and smooth out as well.
step 6 out of 6
Bake the pie in an oven preheated to 200 ̊C for 30 minutes. As baking times may vary depending on the oven, be guided by the rim of the pie. When they turn golden brown, the dish is ready, you can take it out of the oven and leave it to cool on the wire rack so that the condensation does not soak the bottom.
Bon Appetit!

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