Blueberry pie in a multicooker
Description
This recipe won’t take long. If you have an appliance like a multicooker, you can bake blueberry pies in it every day—especially in summer. You can also use frozen blueberries; the pie will still be just as fluffy and delicious. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the specified ingredients.
- 2
Step 2
Crack the chicken eggs into the bowl of a food processor, add the sugar and a pinch of salt to the same bowl. Be sure to add the salt—it brings out the sweetness of the pie. Beat everything for about 3–4 minutes at the highest speed of the machine.
- 3
Step 3
Fold the flour in gently with a whisk or a silicone spatula—do not beat. The dough should not lose the air bubbles that lift it.
- 4
Step 4
Grease the pan with vegetable oil and mix the remaining oil into the dough. Transfer the dough to the multicooker inner pot and add blueberries, rinsed beforehand and dried with a paper towel. You can arrange the berries in order or scatter them randomly. Place the inner pot in the appliance and start the Baking mode for 50 minutes.
- 5
Step 5
Cover the appliance with the lid and go about your business until the audible signal sounds. When it sounds, carefully open the lid so you don’t get burned by the steam. Remove the bowl and let the pie cool for 30 minutes.
- 6
Step 6
Run a silicone spatula along the edges of the tin to loosen the pie from the sides. Cover the dish with a plate and invert the tin — the pie will drop onto the plate. Serve it at the table with drinks.