American Blueberry Pie

by Editorial Staff

Summary

Prep Time 1 hr
Total Time 4 hrs
Course Baking
Cuisine European
Servings (Default: 1)

Ingredients

  • 360 g flour
  • 60 g suar
  • 0.5 teaspoon ½ salt
  • 300 g butter, (ice cold)
  • 75 g fat, Palmin soft, ice cold (alternatively: mararine)
  • 100 ml water, (ice water)

For the filling:

  • 560 g blueberries
  • 115 grams sugar
  • 1 pinch (s) salt
  • 50 g cornstarch (tapioca flour, mondamine )
  • 1 tablespoon water, (cold)
  • 0.5 teaspoon ½ cinnamon
American Blueberry Pie
American Blueberry Pie

Instructions

  1. For the dough, mix the flour, sugar and salt.
  2. Cut the ice-cold butter and the palmin (ideally in the freezer for half an hour) into small cubes and add to the flour mixture. If available, work the fat under the flour mixture with the knives of the food processor. Pieces the size of a pea should be preserved. (I did it with the hand mixer on low, worked too!). Now gradually add ice-cold water and work in briefly until a sticky dough has formed. Less or more than 100ml of water may be required!
  3. You have now made about 850 g of dough. This is now divided into 400 g and 450 g, shaped into a ball and placed in the freezer for 15-20 minutes so that it becomes nice and firm.
  4. Take the larger ball out of the freezer and roll it out on a floured work surface with a floured rolling pin. The size should be such that after the form is laid out, a margin of 2-3 cm overlaps.
  5. The easiest way to transfer the dough into the baking pan is as follows:
  6. Roll out to the desired size, then flour the surface, fold it once in the middle. (This creates a semicircle) Flour again and fold again in the middle. (A quarter circle is created)
  7. You can now carefully lift this up and put the tip exactly in the middle of the mold. Now simply unfold it again and press something into the mold.
  8. Back with it in the freezer (wasn`t big enough for me, the fridge did too!)
  9. Now you can prepare the filling:
  10. To do this, puree half of the blueberries in a bowl with a hand blender. Add sugar, cornstarch, cinnamon and salt and mix well. Now add another tablespoon of cold water and mix again.
  11. Let rest for 15 minutes, then fold in the remaining blueberries.
  12. Take the cake tin with the batter out of the refrigerator and pour in the blueberry filling.
  13. Now roll out the rest of the dough ball like the other one before (a little smaller this time, since the edge height does not apply), place it on the mold using the same system (semicircle, quarter circle) and fold it out again. Press the two overlapping edges of the dough together with a fork and remove the excess dough with a sharp knife.
  14. If you want, you can now put the mold in the refrigerator / freezer for another 20 minutes! (I left it!).
  15. Make 8 notches in the middle of the pie with a very sharp knife so that the steam can escape while baking.
  16. Now bake the cake at 205 ° for 20 minutes on the middle level. The edges of the pie should bubble properly and turn a little brown.
  17. After the 20 minutes, reduce the temperature to 175 ° and bake for another 30-40 minutes until the top pie crust has turned nice and brown.
  18. Tip:
  19. Use a collecting mat when baking, as the filling may splash out! (It didn`t happen to me, but it`s in the recipe and that`s why I prefer to pass the warning on!)
  20. Let the pie cool in the mold for at least 2-3 hours, as the cornstarch does not set the filling until it cools!

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