Blueberry pie

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Ingredients:

150 gr flour

1 teaspoon baking powder

1 egg

50 gr sugar

2 tablespoons vanilla sugar

100 gr butter or margarine

750 gr blueberries

100 gr sugar

4 Dutch rusks 

2 egg whites

75 gr sugar

extra:

baking oven 

springform Ø 22-24 cm

Preparation:

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Sift flour and baking powder on a work area, make a hole in the middle and break the egg in the hole. Mix the egg with a little flour. Sprinkle the sugar and salt over. Cut the cold butter in small pieces into the flour and knead with cold hands rapidly to a dough. Wrap up in foil and let chilled rest about 30 minutes.

Prepare:

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

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.