The easiest blueberry pie
The simplest blueberry pie is a delicate dessert with a fragrant blueberry filling and a crispy crumb. This simplest blueberry pie is easy to prepare and will reward you with a juicy filling and a perfectly delicate crust.
Ingredients · Servings For 1 cake diameter 20 cm
- 150g butter
- 60 g powdered sugar
- 8 g vanilla sugar
- 200 g plain wheat flour
- 3 g baking powder
- 260 g blueberries
- 50 g icing sugar
- 10 g lemongrass
- 30 ml lemon juice
- 5 g starch
Method · 1 h 30 min
- Beat the butter and both types of sugar until light and fluffy, then add the lemon zest, sifted flour and baking powder. Mix everything together until it forms a crumbly mixture.
- Pour half of the crumbs into the bottom of a 20 cm round cake tin. Spread the rest on a tray and place in the freezer for 30 minutes.
- Bake the bottom of the cake for 15 minutes in a preheated oven at 180°C until it starts to turn slightly golden. Then let it cool.
- Prepare the filling. Pour the blueberries into a saucepan, add the icing sugar, crushed lemongrass, lemon juice and bring to a boil.
- Meanwhile, mix the potato starch in a little cold water and pour it into the boiling blueberries. Cook, stirring constantly, for about 1-2 minutes until the filling thickens. Then remove from the heat. Once cool, remove the lemongrass.
- Spread the blueberry filling on the pre-baked crust, sprinkle with the remaining crumbs and bake at 200 °C for another 10–15 minutes until the crumbs are golden brown. Let the cake cool completely before slicing so that the filling hardens. Source: Moje Gotowanie