Restaurant Blueberry pie

How to make Restaurant Blueberry pie recipe - Preparation time: approx. 30 minutes (plus baking and resting time)

Makes 12 slices

For the cake mix:
200 g flour
1 egg
120 g butter
60 g sugar
pinch of salt

For the topping
400 g blueberries
1 egg
250 ml cream
2 tbsp sugar

Additionally:
butter for the baking tin

Method:
To make shortcrust pastry, sieve the flour onto a work surface, make a well in the centre and pour in the egg yolk. Distribute the butter in flakes around the outside together with the sugar and salt.

Roughly mix the ingredients with a knife and then knead to form a smooth pastry with your hands. Wrap the pastry in cling film and leave to rest in the fridge for about 30 minutes.

Pre-heat the oven to 180 °C (Gas Mark 4). Trim and wash the blueberries and pat dry well. Roll out the pastry and use to line a greased springform (24 cm diameter), raising the sides to form a rim. Prick the pastry base several times with a fork. Distribute the blueberries on the pastry base.

Beat the egg with the cream and sugar and pour over the berries. Bake the cake in the oven for around 20 minutes.

Tip:
Use wild blueberries if possible which are far more aromatic than cultivated blueberries!

Restaurant Blueberry pie