blueberry pie with shortbread crust

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blueberry pie with shortbread crust

blueberry pie with shortbread crust


blueberry pie with shortbread crust
blueberry pie with shortbread crust

Ingredients blueberry pie with shortbread crust
Number of persons
-
4
+
For the shortcrust pastry :

1 egg

60 g sugar

160 g flour

80 g butter

1/2 teaspoon cinnamon

1/2 teaspoon salt
For the cream:

2 whole eggs

60 g sugar

80 g fresh cream

300 g blueberries





Preparation blueberry pie with shortbread crust
Total Time: 1 h
Preparation time: 15 min
Cooking time: 45 min
Prepare the shortcrust pastry :
Work the whole egg with the sugar and salt.
Add the flour in block form and stir to obtain a sandy powder; add the cinnamon.
Knead the butter with the sand to obtain a dough, and form it into a ball. Leave to rest in a cool place for 1 hour.
Roll out the dough, then darken a lightly buttered mould.
Pre-bake for 25 minutes at 180°C-th 6 (do not prick the dough!).
Cook the washed blueberries in a saucepan with the sugar for 5 minutes and drain.
Garnish 2/3 of the pastry base with this fruit purée, add the custard cream obtained by simply adding the whole eggs, sugar and cream.
Finish baking 20 min in a low oven (gas mark 5, 150°C).

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