Lemon blueberry pie

Description

Delicate, absolutely unlike the classic pie. It is best cut into many serving pieces - literally one bite! Sweet berry and sour fragrant lemon - a great summer combination

Cooking

Step 1

Remove the butter from the refrigerator in advance so that it becomes soft. Cut it into cubes and mix with sugar and flour, knead a homogeneous dough.

Step 2

Add the egg to the dough and knead it well again. Then wrap the dough in cling film and refrigerate for half an hour.

Step 3

For the filling, beat the eggs and sugar until the mixture doubles in volume (this will take about 5 minutes). Add flour to the future cream and mix.

Step 4

Rinse the lemons thoroughly and remove the zest. Peel the lemon pulp from the peel, remove the seeds and partitions between the slices and send the pulp to a blender. Pour the resulting lemon juice with pulp into the egg mixture and add the zest. And shake it all up again.

Step 5

Line the bottom of a baking dish with parchment paper and brush with butter. Roll out the dough and lay on top of the parchment, prick with a fork in several places. Pour the filling over the dough, shake the mold slightly. Arbitrarily distribute blueberries (they will immediately sink into the filling, do not be alarmed).

Step 6

Bake at 180C for 25-30 minutes. If you're unsure about your oven, you can cover the baking dish with foil to keep the top from burning. The foil is removed 10 minutes before cooking.