Blueberry pie
Shortbread pastry dough, gourmet fruity filling, a classic pie that will please everyone.
1. Pour 250 g of flour in a bowl. Make a hole, add the sugar and ½ teaspoon of salt.
2. Cut the butter into small pieces and mix with flour. Using your fingertips, gently mix. Slowly pour ½ glass of water and mix vigorously with a spatula. Form a ball. Let rest for 30 minutes.
3. Preheat the oven to th. 7-210°C. Butter a pie pan. Roll out the pastry dough thinly on a floured surface. Transfer in the mold, prick with a fork, cover with a sheet of parchment paper, garnish with dried beans and bake for 10 minutes.
4. Meanwhile, sprinkle the blueberries with caster sugar and vanilla sugar. Toss gently. Cut strips from the remaining dough.
5. Remove the pie from the oven, remove the paper and dried beans, and arrange the blueberries on the pastry. Make a lattice crust to the top of your pie, seal the edges. Bake the pie again for 20 minutes. Let cool before serving.
Photo credit: Sucré Salé
