Ingredients:
- Preparation time: 30 minutes
- Cooking time: 45 minutes
Dough:
- 300 g/10,5 oz of flower
- 100 g/3,5 oz sugar
- 200 g/ 7 oz of cold butter
- 2 el/ 2 tablespoons of icecold water
- 1 egg
- 0.5 teaspoon salt
- 1 tablespoon bread-crumbs
Blueberry filling
- 300 g/ 10,5 oz creamcheese
- 75 g/ 2,5 oz powdered sugar
- 3 eggs
- 1 el/ tablespoon flower
- 300 g/ 10,5 oz blueberries
- 50 g/1,7 oz suger
Extra:
- Flower for dusting
- Baking mold
- Blender
- 1 eggyolk with some milk to coat the surface
Method
Dough
Mix the flower with the sugar. Create a hole in the flower and mix the butter, water and the egg. Sprinkle the salt on the edge of the flower. Little by little mix the flower and the wet mixture until you have a supple dough. Wrap the dough in plastic foil and let it rest for 30 munites in the refrigerator. Roll out the dough thinly on a floured countertop to a thickness of 3 millimeters. Grease the baking mold, cover with the dough and cut the excess dough off the edges. Poke holes in the bottom and sprinkle with the breadcrumbs. Knead the excess dough back together and save for later.
Blueberry filling
Preheat the oven to 170 ºC. Mix the cream cheese with the icing sugar, eggs and flour in the bowl of the hand blender. Divide the cream cheese mixture over the dough. Mix the blueberries with the sugar and spread over the cream cheese. Roll out the remaining dough. Cut it into strips about 1.5 cm wide and place a grid pattern over the blueberry filling. Brush the top of the pie with the egg yolk mixture and sprinkle with sugar. Bake the cake for about 45 minutes.
Serve the blueberry pie warm or cold.