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Open shortcrust pastry pie with blueberries

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1232
Kitchen World
Calorie content 181.4 kcal
Portions 6 port.
Cooking time 60 minutes
Proteins * 7.2 gr.
Fats * 4.8 gr.
Carbohydrates* 31.9 gr.
* per 100 gr. product
Open shortcrust pastry pie with blueberries
Content

The sand base is first baked with the cereal. Then blueberries with sugar are sent to it and everything is decorated with strips of dough. The cake is baked for half an hour.

Ingredients

Cooking process

step 1 out of 6
Sift the flour several times through a sieve and pour it into the bowl of the combine. We send there the diced cold butter, yolk, salt and granulated sugar. Pour a spoonful of cold water and knead the elastic dough. You can do it with your hands.
step 2 out of 6
Knead the dough and make a ball out of it. Wrap it in foil or cling film and put it in the refrigerator for one hour. Next, we cut it into 2 parts. One should be slightly larger than the other. We sort out the blueberries, removing the twigs and other debris, rinse thoroughly and let them dry completely. Stir together with granulated sugar.
step 3 out of 6
We roll out most of the dough and transfer to a mold greased with a little oil. We sculpt the sides and make punctures with a fork.
step 4 out of 6
Pour any cereal into the base and put it in the oven for 20-30 minutes at 180 ° C. After that we remove the cereal.
step 5 out of 6
Roll out the second part of the dough with a rolling pin and cut into strips. Put blueberries mixed with sugar into a sand base, and make a lattice pattern from the dough. Lubricate the surface with an egg and bake in the oven for about 20-30 minutes. A golden crust should appear.
step 6 out of 6
Let the finished pie cool completely, then cut into portions and serve with hot coffee or tea. Bon Appetit!

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