Description
Honestly look through all the recipes that issued the search request Blueberry pie... This pie is not, and it is undoubtedly worthy of your attention! Amazing and very unusual combination of blueberries and coconut flakes for incredibly soft and crumbly shortbread crust. Pie will also be very good with blueberries.
Ingredients
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Butter
120 g
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Powdered sugar
60 g
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Chicken egg
1 piece
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Flour
185 g
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Milk
60 ml
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Extract
1 tsp
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Berry
400 g
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Starch
2 tsp
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Coconut shavings
220 g
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Butter
100 g
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Chicken egg
2 piece
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Powdered sugar
40 g
-
Flour
60 g
Cooking
To prepare products to the test.
Beat the butter with icing sugar, add the egg.
Add the vanilla extract, milk and flour.
Knead a soft, pliable, soft dough.
Form (I have a rectangular 20 x 30 cm) lay a baking paper which is lightly oiled. On the bottom lay shortbread dough, flatten with your hands.
Using a sieve, sprinkle lightly with starch.
To prepare food for stresses.
Beat the butter with icing sugar, add the eggs, again whisk until fluffy.
Add the flour, mix well.
Add the coconut flakes.
Knead soft, stick, "shaggy" dough.
In the form with the dough to put berries, lightly sprinkle them with starch.
On top of the berries evenly distribute the coconut dough, pinching off small pieces from the main lump of dough.
Send the pie in the oven for 30 minutes. To check on availability. If the top is heavily gilded, cover with foil.
The finished cake to put on the grill. Completely cool, let stand in refrigerator 2-3 hours.
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