Blueberry pie with wicker

Semi-closed fruit wrap cakes often associated with home warmth and comfort. Bake blueberry pie for spiritual tea in the circle of close people and enjoy not only by its excellent appearance, but also by its amazing taste. On at first glance it might seem that to make a beautiful braid difficult, but if you clearly follow the instructions in the recipe, you have it It’s just perfect. The same as the filling of boiled blueberries, whose sweetness is perfectly balanced by citrus zest and apple, and cinnamon gives a warm, spicy aroma. Blueberry jam starch thickened becomes excellent consistency. When the cake has cooled, it will not spread and станет ещё аппетитнее. Time: 2 час. 45 minutes Difficulty: easy Quantity: one pie 22 cm. The recipes are used volumetric containers: 1 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:

Closed fruit cake dough

• 2.5 tbsp. premium flour
• 1 tbsp. l Sahara
• 1 tsp salt
• 3 tbsp. l vegetable oil
• 1 tbsp. chilled butter, sliced (not frozen)
• 1/4 Art. cool water
• 2 tsp white vinegar or lemon juice

Blueberry filling

• 4 tbsp. fresh blueberries
• 1 medium apple, peeled and grated on a coarse grater
• 1 tbsp. Sahara
• 1 tbsp. l lime or lemon juice
• 1 tsp lime or lemon zest
• 1/4 tsp ground cinnamon
• 2.5 tbsp. l corn starch
• 1 egg, beaten with 2 tbsp. l water, for lubrication
• Granulated sugar or sprinkler

Recipes with similar ingredients: blueberries, premium flour, lime zest, eggs, cinnamon, starch

Recipe preparation:

1. Combine flour, sugar and salt. Add vegetable oil and mix with a knife for chopping dough or a mixer with a nozzle spatula until a uniform wet crumb is obtained.
2. Add butter and chop it with flour into crumbs to small pieces of oil remained visible. Mix water separately and vinegar (or lemon juice, if used) and pour into flour mix by kneading the dough. Form from the test into 2 disks, wrap in film and refrigerate for at least 1 hour. The dough can Knead in advance and keep 2 days in the refrigerator or 3 months – in freezer. Before rolling, defrost it in the fridge.
3. Blueberry filling. Mix in a saucepan blueberries, apples, sugar, citrus juice and zest, cinnamon and bring to a boil on moderate heat. Cook, stirring occasionally, until blueberries will become soft in about 10 minutes. Mix corn starch with a few tablespoons of cold water and add to the blueberry stuffing. While stirring, bring the mixture to a boil again and cook until the filling will not thicken and will not become glossy. Remove from the stove and cool to room temperature. If you prepare the filling in advance, keep it in the refrigerator, but warm up until baking room temperature.
4. Preheat the oven to 200 ° C. Take the dough out of the refrigerator for 15-30 minutes before rolling.
5. Roll out the first disc on a lightly floured surface dough in a circle with a thickness of a little less than 0.5 cm. Sprinkle flour with a mold for pie with a diameter of 22 cm. and put the dough on it, leaving the edges uncircumcised. Put the blueberry filling on the dough with a spoon.
6. Roll out the second test disc a little thinner than the first, about 0.3 cm thick, but giving it a more square shape. WITH using a knife or cutter with a wheel, cut long strips wide about 0.5 cm. (you should get 12 to 18 stripes). Spread half of all the strips on top of the blueberry filling, leaving between them is a distance of 0.5 cm. These will be the stripes with which you you’ll work, all you have to do with them is carefully bend back. First, lift the strips through one and unscrew them half back. Put a new strip across and close it those stripes that you bent. And then bend the workers again stripes, but now every second strip, and put the second perpendicular strip. Repeat this dough folding technique. with a braid to make a lattice pattern. Trim the excess dough and clamp the edges into a corrugated shape. Lubricate the wicker with an egg and sprinkle with sugar.
7. Bake the cake for 10 minutes at 200 ° C, then reduce oven temperature to 190 ° and bake about 40 more minutes until the dough is covered with a golden crust. Cool the pie until room temperature and refrigerate until serving. Serve warmed up.