Shortbread pie with blueberries

Shortbread pie with blueberries

Category: Bakery products

Ingredients
For the test:
Wheat flour	2 tbsp.
Salt	pinch
Sugar	2-3 st. l.
Butter or margarine	200 g
Vanilla sugar	1 tsp
Egg yolk
Blueberry	1.5 tbsp.
Sugar	3-4 tbsp. l.
For sour cream and egg filling:
Sour cream	180-200 g
Egg	2 pcs.
Sugar	1 tbsp. l.
Vanilla sugar	1 tsp
Potato starch	2 tbsp. l.

Cooking method

• Prepare shortcrust pastry and send it to the refrigerator ( I added a whole egg)Sort out blueberries, wash and dry.
• Half blueberries can be mixed with sugar (~ 3 tablespoons) (optional).
• Remove the dough from the refrigerator, roll it out a little and lay out the bottom and sides of the cake tin, forming the sides.
• Put the mold with the dough in an oven heated to ~ 190-200 ° C and bake the dough crust for ~ 10-12 minutes. ( I baked for almost 20 minutes, the shape was smaller and the dough was thicker)Put the blueberries mixed with sugar on the bottom of the baked crust, and put the remaining blueberries on top and sprinkle the berries with sugar (1 tablespoon).
• Prepare sour cream and egg filling.
• Put eggs, sour cream, sugar, vanilla sugar in a bowl, add starch and stir well with a whisk until smooth.
• Pour berries ( I have almost half of the fill left, you can slightly reduce the portion)
• I baked in a muffin pan and put paper on the bottom, and pulled out in it.
• 

The dish is designed for

shape, diameter 24 cm

Note

I found this recipe on the website Cooking at home, cooked it and I want to recommend it to everyone, very easy to prepare and quick to eat pie

Author's words (my notes are highlighted in red)

Similar recipes

Blueberry ice cream "Sineglazka" (Brand 3812 ice cream maker) (Ksyushk @ -Plushk @)

Dried blueberry kissel (second degree of fasting) (Admin)

Merry blueberry buns (V-tina)

Celestine is a beautiful pie especially in the context and probably very tasty, drooling is already flowing. I have a question to drown or soften butter in the dough?

Celestine is a beautiful pie especially in the context and probably very tasty, drooling is already flowing. I have a question to drown or soften butter in the dough?

Thank you! It is very easy to eat, where the top resembles a souffle
It is hard butter in the dough (this is shortbread dough)
Chop it with flour, add an egg and knead the dough (very short) I somehow tried to knead in a bread maker ... ok, I just had to add sour cream, because the machine is not hands, it is necessary to squeeze the dough, then liquids will not need

Celestine, please clarify, after you have poured the berries with a sour cream-egg mixture, return the pie to the oven, or is it considered ready? Should the cream be baked?

Celestine, please clarify, after you have poured the berries with a sour cream-egg mixture, return the pie to the oven, or is it considered ready? Should the cream be baked?

When the berries are poured, and you need to mix them with pouring (gently, right in a basket of dough), it itself does not leak between the berries, and immediately into the oven, then the berries are baked in this jelly or souffle

Celestine, a very inspired patty

Tell me pliz,
do you just spread the dough?
do not prick, do not fall asleep with anything?

At one time I baked sand baskets, so my dough just "reared" in them, so to speak, I pricked it with a fork, covered it with parchment and covered it with peas, only this way the shape was preserved .. But these were just small baskets, maybe in a large form differently?

Celestine, a very inspired patty

Tell me pliz,
do you just spread the dough?
do not prick, do not fall asleep with anything?

At one time I baked sand baskets, so my dough just "reared" in them, so to speak, I pricked it with a fork, covered it with parchment and covered it with peas, only this way the shape was preserved .. But these were just small baskets, maybe in a large form differently?

I tell you: I smeared the dough in shape (with paper) well and sent it to the oven. It, of course, came up, but, since it was not baked to the end, it was soft, without hesitation, I pressed down with a spoon and tried to send the middle to the sides ... it didn't work out very well, but there was enough space for a glass of blueberries and pouring glasses. I just didn’t think of putting something on the dough ... now I’ll add peas

now I will fall asleep peas

You can not only peas, but what to eat - rice, beans ...
The main thing here is not to forget to spread the parchment. I once poured peas directly onto the dough, and then picked it out for a long time (and there were 8 baskets, no joke)

Celestina, what do you think - can you put frozen berries here?
Or will they give a lot of liquid? or maybe sprinkle them with starch ...
I don’t have fresh ones, but I want such a pie ..

Can I get behind Celestine?
You can use ANY frozen berries (they did it with blueberries and lingonberries and with currants). Only fill the fill not at the very edges and that's it.
DO NOT do it with raspberries, horror what happened.
You can also do it with a pear, cut the pear into slices, take out the seeds and fan them onto an almost baked dough + filling as in the original.

And if instead of starch (there is no time to buy it) you add pudding from a bag or "Curd" (a mixture for curd casseroles), are these mixtures also made on the basis of corn starch? Maybe you can replace it? In general, I will experiment.

And if instead of starch (there is no time to buy it) you add pudding from a bag or "Curd" (a mixture for curd casseroles), are these mixtures also made on the basis of corn starch? Maybe you can replace it? In general, I will experiment.

Today I baked it again, added a little less starch ... I had to keep it for an extra 15 minutes in the oven_ it was liquid, but with pudding, this is an idea

I think it will be delicious with all the berries, this is generally some kind of summer berry pie

baked today this pie with plums and peaches turned out to be very tasty mine really liked

With cherries and apricots, it's also sooo good!

And I joined this cake (made with frozen blueberries).
I had the fill just right (the shape is just 24 cm), nothing superfluous was left.
Celestina, thanks for the recipe

My only slip was that the dough was a little dry during kneading (I made it on 1 yolk), I splashed the brandy, and, I must say, it didn't get any worse

Celestina, thanks for the recipe

My only slip was that the dough was a little dry during kneading (I made it on 1 yolk), I splashed the brandy, and, I must say, it didn't get any worse

To health
That's why I wrote that I added a whole egg, it didn't work out with one yolk either

That's what I did. Made with apple, red and black currants. There were only two eggs, it happened, I made it again with meringue (yolks in the dough, and whites for filling). I would like to try with sour cream filling, I will do it next time.

Yes, the crust is crispy, and beneath it is a soufflé, berries in it. Only now I sprinkle fresh berries a little with semolina (you can use starch) so that there is not a lot of juice.

Please tell me, and after pouring the fill how much time still needs to be kept in the oven, otherwise I bake such a cake for the first time.

[Celestine]

Celestine thanks for the simple but delicious recipe. I baked such a cake for the first time, thanks. And here's what I did.

[Celestine]

A very tasty and easy-to-prepare pie turns out



Celestinethanks for the recipe