Blueberry pie with Stroisel – a detailed recipe cooking. 
Photo of the dish: Канг КимTime: 3 hours. Difficulty: easy Servings: 8 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Korzh
- 3/4 Art. whole grain flour
- 3/4 Art. wheat flour, as well as more for sprinkling
- 1 tbsp. l granulated sugar
- 2 tsp table vinegar (5%)
- 1/2 tsp salt
- 10 tbsp. l (140 gr.) Cold unsalted butter, cut into small pieces
Filling
- 6 tbsp. blueberries
- 3/4 Art. granulated sugar
- 2 wide stripes of lemon peel
- 1 tbsp. l fresh lemon juice
- 3 tbsp. l whole grain flour
- 1/4 tsp freshly grated nutmeg
- 1/8 tsp salt
Stroisel
- 3/4 Art. chopped roasted almonds, walnuts or hazelnuts
- 1/2 tbsp. light brown sugar
- 1/2 tbsp. whole grain flour
- 4 tbsp. l (60 gr.) Unsalted butter, melt
- A pinch of salt
Recipes with similar ingredients: wholemeal flour, higher flour varieties, blueberries, lemon zest, lemon juice, nutmeg, almonds, walnuts, hazelnuts, brown sugar, struzel
Recipe preparation:
- Prepare the dough: mix both types in a food processor flour, granulated sugar, vinegar, salt and about one third butter. Turn on and mix until butter won’t interfere. Add the remaining butter and mix until pea-sized pieces. Add 2 tbsp. l ice water and keep stirring until the dough starts unite. Nip off a small piece of dough: if it doesn’t sticks together, add another 2 tbsp. l mix water. Wrap the dough into plastic wrap and form into a ball. Then shape 12 mm thick disc. Cool the dough for at least 1 hour, until hardening.
- Roll out the dough into 30 cm. Circle on a lightly sprinkled flour work surface or between 2 sheets of lightly floured flour parchment paper. (If the dough becomes soft, refrigerate until hardening.) Place the dough in 23 cm. round baking dish. Flatten over the entire surface and tuck the protruding edges; cool for 30 minutes. Meanwhile, preheat the oven to 180 ° C.
- Using a fork, pierce the bottom and sides of the cake, then lay top with parchment paper and fill with dried beans. Bake cake for 20 minutes, then remove the parchment with cargo and continue baking until light golden, about 10 more min Remove the cake from the oven and cool completely.
- Meanwhile, prepare the filling: mix in a pan 3 Art. blueberries, 1/2 tbsp. granulated sugar and lemon zest. Put the pot on the stove and cook at low boil, chopping berries with a wooden spoon until the liquid decreases in half, about 20 minutes Remove the lemon zest. Overfill blueberry mixture in a bowl; mix the remaining 3 tbsp. berries and 1/4 Art. granulated sugar, lemon juice, flour, nutmeg and salt. Cool completely.
- Prepare Stroisel: mix nuts, brown sugar, flour, butter and salt. Hands to form from a mixture small lumps and pour onto a baking sheet. Freeze for 30 min
- Increase the temperature in the oven to 190 ° C. Fill the cake blueberry filling and sprinkle with struzel. Put the pie in the oven and bake for 45 – 55 minutes, until golden brown. (If a sprinkle begins to burn, cover the cake with foil.) Get the cake from the oven and leave to cool overnight, or at least 4 hours, thus, the filling will harden.
