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Blueberry Pie

Author
Cookinero 7 Apr 2025
5200
Blueberry Pie

Desserts can also be healthy if you make them from the right ingredients. For example, instead of regular pastries, diversify your menu with a sweet pie with low-fat cottage cheese and blueberries. Cottage cheese is a well-known source of calcium, and blueberries are low in calories and have many other useful properties - they even slow down the aging process.

How to cook Blueberry Pie

Step 1

Blueberry Pie

Make the dough. To make the blueberry pie dough, combine the egg and sugar in a bowl and beat until the sugar dissolves. Add cold butter to the flour and rub until crumbly. Combine the flour and butter crumbs with the beaten egg and knead into a soft, elastic dough. Cover the dough with cling film and refrigerate for 30 minutes.

Step 2

Blueberry Pie

Prepare the filling. To prepare the curd filling, combine the curd, soft butter, eggs, flour and vanilla sugar in a container or blender. Mix or whisk everything well. The result should be a homogeneous and fairly liquid mass.

Step 3

Blueberry Pie

Prepare the filling. Combine eggs, 100 g sugar and sour cream in a blender and beat until smooth.

Step 4

Blueberry Pie

Form the pie. Line a baking pan with parchment. Spread the shortcrust pastry over the bottom and sides and form high sides. Place the curd mass on the dough and smooth it out. Place the blueberries on top of the curd mass and sprinkle the berries with 2 tbsp. of sugar. Pour the sour cream filling over the blueberries.

Step 5

Blueberry Pie

Bake the pie. Put the cottage cheese and blueberry pie in a preheated oven and bake at 180 degrees for about 50 minutes. Cool the finished pie without removing it from the pan. Then transfer it to a plate.

Blueberry Pie - FAQ About Ingredients, Baking Time and Storage

Yes, you can use frozen blueberries without thawing them first. Just add them directly to avoid extra moisture, and consider increasing baking time by 5-10 minutes.
Store the pie covered in the refrigerator for up to 3 days. For longer storage, freeze slices tightly wrapped for up to 2 months.
Yes, replace the regular flour with a gluten-free all-purpose blend for both the dough and filling. Ensure all other ingredients are certified gluten-free.
Absolutely! Raspberries, blackberries, or sliced strawberries work well. Adjust sugar amounts based on the fruit's natural sweetness.
Warm individual slices in a 300°F oven for 10-15 minutes or microwave for 20-30 seconds. Avoid overheating to prevent sogginess.
Yes, assemble the pie 1 day ahead and refrigerate unbaked. Add 5-10 minutes to baking time since it will be cold. Alternatively, bake and refrigerate, then reheat.
Use plant-based butter and lactose-free curd or silken tofu blended with lemon juice as substitutes. Coconut cream can replace sour cream in the filling.
This usually happens if the dough is overworked or lacks moisture. Next time, handle the dough minimally and add 1-2 tsp of cold water if needed for binding.
Yes! Divide the dough and fillings among muffin tins, reducing baking time to 25-30 minutes. Perfect for individual servings.
Pair with vanilla ice cream, whipped cream, or a dollop of Greek yogurt. A sprinkle of powdered sugar or lemon zest enhances the flavors.

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