Description
The recipe for this wonderful pie checked me in old magazine clippings. I made the recipe with a few changes: did not dough, and lean sand. But the filling - blueberries and milk pouring repeated exactly-in-exactly. You can do for regular pie dough, or repeat the original one - I'll bring it in the recipe. The filling... will win You over at first bite. While baking, the filling is absorbed into the berries and gives them a very delicate, velvety taste. You definitely have to try this!
Ingredients
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Flour
300 g
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Water
100 ml
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Vegetable oil
100 ml
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Sugar
20 g
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Salt
0.3 tsp
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Blueberries
350 g
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Sugar
75 g
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Milk
100 ml
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Sour cream
200 g
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Lemon juice
1 Tbsp
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Yolk egg
2 piece
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Starch
1 Tbsp
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Vanilla sugar
1 tsp
Cooking
Mix water with salt, sugar and vegetable oil, whisk into a homogeneous emulsion with a whisk. Gradually sieve the flour and knead the dough. Remove for 15 minutes in the refrigerator. For those who want to make cheese dough, bring the original recipe. 300 g of flour sifted with a pinch of salt and 1 teaspoon baking powder. Add 100-150 g of sugar, packet of vanilla sugar, 100 ml milk 70 ml vegetable oil, 150 grams of low fat cottage cheese. All mix, knead the dough and put in the fridge for 30 minutes.
Blueberries wash. In a bowl mix sour cream, milk, yolks, vanilla sugar, lemon juice, sugar and starch. Beat with a mixer.
Take out the dough from the refrigerator, distribute the form, make bumpers. Pinned the cake with a knife or fork.
Pour on the cake the blueberries, pour the dressing. Put in oven 180 degrees, bake 35-40 minutes. Cake should be completely cooled, it is better to leave it on overnight in refrigerator, then it will cut better. Hot cutting is not necessary, as the filling is very tender and juicy, and the cake may be deformed when cutting.
A delicious dessert with tea ready!)
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