flour 230 g
sugar 70 g
vegetable oil 60 g
1/4 tsp. leavening agent
1 pinch of salt
blueberries 500 g
sugar 20 g
corn starch 1/2 tbsp (4 g)
I used unflavored refined sunflower oil.
The starch is needed to thicken the blueberry juices and stabilize the filling. Without starch, the filling inside the pie will be too liquid and will leak when cut.
The quantity of ingredients is calculated for baking in a 24 cm diameter cake tin.
We end up with a blueberry pie that weighs about 780 g
Prepare all the ingredients we need. It is better that the egg is not cold, it must either be taken out of the fridge beforehand or heated in warm water.
In a separate container with a mixer or a whisk beat the egg with sugar (70 g) and a pinch of salt. Beat it for about a minute, so that the sugar is completely dissolved, and the mass becomes light and fluffy.
Add vegetable oil (60 g) and mix.
In a bowl sift the flour (220 g), add the baking powder (1/4 tsp.) and mix.
Add the liquid part to the dry part and mix until a homogeneous elastic dough is obtained. It is more convenient to do this with a mixer with a dough hook.
The dough is ready. Divide it into two unequal portions, about 3/4 and 1/4. It is not necessary to put the dough in the fridge. We just put it aside and soon begin to assemble the pie.
In another bowl pour the blueberries (500 g), add the sugar (20 g) and starch (1/2 tbsp.) and mix gently, trying not to damage the berries.
If the form for baking without non-stick coating, so that the cake will not stick to the form, grease it with butter and sprinkle with flour. Shake the rest of the flour out of the form.
So, begin to assemble the pie. Roll out the dough in a circle with a diameter equal to the diameter of your form + the height of the walls. I rolled out with a reserve. Carefully transfer to the form for baking, then also carefully not to tear the dough, tuck it into the form, align the walls. Cut off the excess dough and add it to the previously set aside.
Put stuffing in the form. Distribute it evenly over the entire base.
Next, we decorate the top of the pie. You can do the classic grating, but you can try something new. For example, I decided to play a little with shapes and make the top in the style of a geometric pattern. Roll out the dough thinly. If the dough sticks to the rolling pin, you can roll it out between two sheets of baking paper. Cut the rolled out dough into squares: large, medium and small.
Arrange the squares on top of the filling as you see fit. I did as shown in the photo. It turned out in my opinion, not very neat, but I think you'll forgive me a little sloppiness. You can say that it is made in a rustic style.
I sprinkled the top with a little sugar, it should partially melt and darken. Some people smear the top with egg yolk to make the pie brown, but I don't like it that way, as the top becomes shiny and reminds me of the products of Dining Room #4 in some civilized village somewhere. I just grease the top with a little milk and 10 minutes before it's ready, I move the pie plate to the highest level, where there is more heat. We put it in a preheated 180 ° C for 40 minutes. I have an electric oven, top+down mode.
The blueberry pie is ready! It tastes best when it is cold, so you have to wait until it cools down and put it in the fridge for a couple of hours. Before serving, the blueberry pie can be sprinkled with powdered sugar, so it will look prettier. Have a nice tea party!