This blueberry pie is incredibly juicy and full. bright taste of healthy summer berries. Under a crisp shortbread a dough covered with a delicious orange-sugar glaze, you will be wait for the delicious blueberry mass. To make it not strong watery, mix the berries for the filling with a glass of dense blueberry jam. Put the filling in the prepared form with shortcrust pastry and cover with another layer of dough. Bake a pie smearing it with icing and then let it brew for 8 hours for the filling to freeze. Better bake a pie in the evening, and in the morning for breakfast enjoy its delicious taste with a cup чая. 
Time: 2 час. 15 minutes. Difficulty: medium Servings: 8-10 In recipes, measured capacity: 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 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
Dough
- 110 gr. cold butter sliced + a little bit to lubricate the mold
- 3 tbsp. flour + a little bit for work
- 2 tbsp. l Sahara
- 1 tsp coarse salt
- 0.5 tbsp. diced cold vegetable fat
Filling
- 6 tbsp. blueberries
- 1 tbsp. Sahara
- 1 tbsp. blueberry jam
- 3 tbsp. l sifted flour
- Juice and grated zest of 1 lemon
- A pinch of salt
- 2 tbsp. l (30 gr.) Diced butter
Glaze
- 0.5 tbsp. Sahara
- Juice of 1 orange (about 1/4 tbsp.)
Recipes with similar ingredients: butter, flour varieties, sugar, blueberries, blueberry jam, lemon, orange juice
Recipe preparation:
- Generously butter 22 baking pan with a diameter of 22 see Lightly sprinkle flour on a clean work surface.
- Prepare the dough: Mix the flour in a food processor, sugar and salt. Add butter and fat and mix until receiving large crumbs. Gradually add 0.5 – 2/3 tbsp. ice water and knead the dough. Scrape the dough off the walls if necessary harvester bowls.
- Put the dough on a powdery surface and roll the ball. Divide it in half. Roll one piece into a circle with a diameter of 32 see and about 0.3 cm thick. Carefully roll the dough on sprinkled with a rolling pin and transfer it to a cake pan. Press the dough to the bottom and sides of the mold and refrigerate. Roll the second piece into a circle with a diameter of 32 cm and a thickness of approximately 0.3 cm. Place it on a baking sheet covered with paper for baking, and refrigerate.
- Prepare the filling: In a small saucepan, mix 3 tbsp. blueberries and 0.5 tbsp. sugar and put on moderate heat. Bring boil and cook for about 20 minutes until the mixture evaporates half. Transfer it to a large bowl, add another 3 tbsp. blueberries, 0.5 tbsp. sugar, jam, flour, lemon zest and juice, salt. Stir and let cool completely.
- Preheat the oven to 220 ° C. Put the filling in the form with the dough. Spread butter on top. Throw on a rolling pin the second piece of dough and shift it on top of the blueberry filling. Trim the hanging edges, leaving a 4 cm wide edge and stick him under the edges of the bottom dough. Pinch the edges to seal them. WITH using a dough knife or a small knife, cut from the top in the center 2.5 cm diameter hole.
- Place the pie on a baking sheet. Bake on a medium level oven for 15 minutes. Then reduce the temperature in the oven to 175 ° C and bake another 30 minutes.
- Meanwhile, cook the icing: In a small saucepan mix sugar, orange juice and 1/4 tbsp. water and put on slow fire. Simmer for about 10 minutes. the icing will not cover the back of the spoon. Open the door oven and pull out the grate a little. Pour the entire icing pie surface and hole. Reduce oven temperature to 160 ° С and bake a pie for another 10 – 15 minutes until golden brown.
- Remove the cake from the oven and let it cool on night.
