Blueberry pie


150 gr flour convert conversion

1 teaspoon baking powder

1 egg

50 gr convert conversionsugar

2 tablespoons vanilla sugar

100 gr convert conversioncold butter

750 gr convert conversionblueberries

100 gr convert conversionsugar

4 Dutch rusks

2 egg whites

75 gr convert conversionsugar


baking oven

springform 22-24 cm

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How to prepare:

Sift flour and baking powder on a work area, make a hole in the middle and break the egg in the hole. Combine the egg with little flour. Sprinkle the sugar and salt over. Cut the cold butter in very small pieces and cut, with 2 knives, into the flour. Knead, with cool hands, quickly to a coherent dough. Wrap up in foil and let rest about 30 minutes in the fridge.

Preheat the oven to 200C/395F (fan oven 180C/360F).

Line bottom and sides of a greased springform pan with the dough. Wash the blueberries (or bilberries) and drain well. Mix careful with sugar and crumbled rusks and fill the form. Bake the cake 20 minutes.

Beat the egg whites to stiff peaks and add beating some sugar. Fill a piping bag with the egg white and pipe diamonds on the pie.

Bake another 10-20 minutes till the cake is pale brown.

First published: April 12, 2003, Netherlands

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Janneke's Recipes 2003-2014 ( Linking to this source is legally required when published elsewhere)