Pie with blueberry and sour cream topping
Description
Delicious baked goods for the whole family. This tempting pie is easy to take to work or to school — unless your family finishes it right after it cools; if so, serving it at the table with hot drinks helps. Optionally, you may use frozen or dried blueberries. Serve warm or chilled. Ideal with tea.
Instructions
- 1
Step 1
Prepare the indicated ingredients.
- 2
Step 2
Mix the butter with nut crumbs, though you can leave them out. Crack one chicken egg into the bowl with the butter, add salt and 50 grams of sugar. Mix thoroughly.
- 3
Step 3
Add finely ground corn flour.
- 4
Step 4
Knead a stiff dough and let it rest for 15 minutes, covered with a towel.
- 5
Step 5
Line a baking pan with parchment paper or foil, put the dough in and spread it evenly in the pan, extending it onto the sides. Place the pan in the oven for 10 minutes at 180 degrees (preheated).
- 6
Step 6
Meanwhile, combine in a bowl sour cream of any fat content, chicken egg, remaining sugar, and salt. Whisk the whole mixture until smooth. If you like, you can also add vanilla sugar or flavouring.
- 7
Step 7
Take the mould out with the partly baked base and pour the sour cream topping over it, spreading it evenly. Arrange the blueberries. You can use frozen or dried berries.
- 8
Step 8
Place the tin in the oven for 20–25 minutes, keeping an eye on the bottom so it doesn’t burn. It’s best to put the tin on the upper racks in the oven. As soon as the pie is golden brown, remove it from the appliance and leave it to cool.
- 9
Step 9
Remove the cooled pie from the tin and serve, cutting it into portions.