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French blueberry pie
The basis of this pie is the classic French tarte aux myrtilles, in which the sour taste of blueberries sets off the sweet shortcrust pastry. The pie goes perfectly with homemade creamy ice cream, which I cook according to my favorite recipe ( but it’s quite fine without it =)
How to cook French blueberry pie
Step 1
Grate chilled butter on a large or medium grater. In a large bowl combine butter with flour. Quickly grind with your hands into small crumbs.
Step 2
Grind eggs with sugar until white. Make a well in the flour crumbs and pour in the egg mixture. Knead a soft, smooth, but not liquid dough. Roll the dough into a ball, wrap in cling film and refrigerate for at least 30 minutes. Prepare the blueberries: sort the berries, rinse and dry with paper towels.
Step 3
Grease a baking dish with butter and lightly dust with flour. Remove the dough from the refrigerator, roll out and spread on the bottom of the form, leaving low "sides". I use a round springform with a diameter of 24 cm. Prick the dough with a fork in several places.
Step 4
Place the workpiece in an oven preheated to 180 ° C for 15-20 minutes. During this time, prepare the cream filling. Pour cream into a saucepan, add vanilla sugar and finely grated orange zest. Stirring, thicken over low heat.
Step 5
Remove the base of the future pie from the oven. Spread cream filling and prepared blueberries on top of it. Return to oven for another 20-30 minutes.
Step 6
Remove the cake from the oven and cool in the mold. Carefully remove from the mold. Serve warm or completely cooled, sprinkled with powdered sugar.
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