Cherry and Blueberry Pie
0
837
Kitchen
World
Calorie content
168.8 kcal
Portions
4 port.
Cooking time
90 minutes
Proteins *
4.4 gr.
Fats *
4.6 gr.
Carbohydrates*
32.8 g
A mix of berries and different types of dough allows the hostess to experiment and prepare a new berry pie every time. In this recipe, you are encouraged to use blueberries and canned cherries for the filling. You can choose the proportion and amount of berries to your liking. Mix the crumbly shortbread dough, from cold butter and using a food processor or blender. This dough can be stored in the freezer for up to 6 months or in the refrigerator for three days. The recipe is quick and easy.
Ingredients
Cooking process
Pour this crumb into a bowl for kneading the dough, add one yolk and ice water to it. Stir the dough quickly (it doesn't like heat) with a fork, and then finish kneading with your hand. Then roll the dough into a bun, wrap it in a piece of cling film and put it in the refrigerator or freezer for 30 minutes.
After this time, roll the chilled dough into a cake between two sheets of baking paper. The size of the cake should match your baking dish, taking into account the formation of the rim. Leave a lot of dough to decorate the cake. Grease the mold with butter and place the rolled dough in it. Place the blueberry and cherry mixture on top of the dough. Make beautiful strips from the dough left and place them on top of the berry layer.
Delicious and successful baking!