Best Blueberry Pie
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 375 grams flour
- 200 g mararine
- 1 pinch (s) salt
- 1 egg (s)
- 6 tablespoon ice water
For the filling:
- 1 cup sugar
- 5 tablespoon cornstarch
- 1 pinch (s) salt
- 1 teaspoon cinnamon
- 700 g blueberries
- 2 tablespoon butter
Print Recipe
Pin Recipe Instructions
- For the double pie crust, first mash the flour, margarine and salt with a fork until a finely crumbly mixture is formed. Mix the egg and ice water and stir quickly into the dough with a fork and stir briefly by hand. Divide into 2 parts (1 part as the base, 1 part as the lid of the pie) and chill.
- In the meantime, mix the sugar, cornstarch, salt and cinnamon for the filling and mix with the berries.
- Now roll out the dough, use the first half to line a springform pan and add the filling. Then put the lid on the pie. The pie is baked in the lower part of the oven at 200 ° C for about 50 minutes until it is golden brown.
- It tastes best fresh out of the oven, thanks to the cornstarch, the filling does not run.
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