Usuba
Blueberry Pie with Shortcrust Base
A delicate pie with two layers: a crispy shortbread base and an airy berry filling. Blueberries add a tart berry flavor, while sour cream makes the top layer soft and moist. Perfect for a cozy home tea time or a festive table.
- Total
- 80 min
- Standard serving
- 174.9 g
1
Ingredients
Total 9
Instructions
- 1
Step 1
Rub flour, salt, sugar and butter into crumbs.
- 2
Step 2
Spread half of the dough into a 24 cm diameter form and level it out.
- 3
Step 3
Add baking powder, sour cream, egg, and vanilla sugar to the remaining half of the dough. Beat with a mixer until smooth.
- 4
Step 4
Add fresh blueberries and stir gently.
- 5
Step 5
Pour the liquid batter into the form with the shortbread base.
- 6
Step 6
Bake at 180 degrees for 35–40 minutes until golden brown.
- 7
Step 7
Let the cake cool in the pan. Before serving, sprinkle with powdered sugar.
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