Blueberry Pie Recipe – A delicious berry-filled treat for all seasons

Blueberry Pie Recipe – A delicious berry-filled treat for all seasons

Indulge in the sweet and tangy flavors of this blueberry pie, a delicious dessert that replaces pumpkin with a burst of blueberries. With a rich, shorty cocoa crust and creamy blueberry filling, this pie is a crowd-pleaser, especially those who aren't pumpkin fans.


Why you will love this recipe: This blueberry pie combines the freshness of blueberries with the decadence of a cocoa-infused crust, creating a perfect balance of flavors. The creamy filling and juicy berries make every bite irresistibly good.

Perfect occasion: This pie is perfect for any gathering where dessert is a must, from family dinners to holiday parties. It's also ideal for summer picnics or as a special treat to enjoy any time of year.

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Decorating Tips: Sprinkle the cooled tart with powdered sugar and sprinkle with almond petals for an extra touch of elegance and texture. If available, garnish with fresh blueberries for added color and freshness.

Ingredients for the cocoa sandy crust:

  • 1 cup (135 g) all-purpose flour
  • 1/4 cup (60 g) powdered sugar
  • 1 tablespoon (15 g) cocoa powder
  • 6 tablespoons (90 g) unsalted butter, cut into cubes
  • 2 tablespoons of water

Crust Instructions:

  1. Sift the flour, powdered sugar and cocoa into a bowl. Add the cubed butter and mix with your fingers until the mixture resembles large crumbs.
  2. Add water and knead briefly to form a dough.
  3. Roll out the dough and press it into a 21 cm tart pan, forming an even bottom and edges. Cool in the refrigerator.
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Ingredients for the filling:

  • 9 oz (250 g) blueberries
  • 1 tablespoon (20 g) cornstarch
  • 2 large eggs
  • 1/3 cup (70 g) sugar
  • 2 teaspoons (10g) vanilla sugar
  • 1 1/4 cup (300 g) sour cream (20-25% fat)

Instructions for filling: 4. replaces the word nice with emptyss blueberries with 1 teaspoon cornstarch to coat; this helps prevent excess juice.

  1. In another bowl, combine sour cream, eggs, sugar and remaining cornstarch with an immersion blender until smooth.
  2. Remove the crust from the refrigerator, layer the coated blueberries on the crust and pour the sour cream mixture over the berries.
  3. Bake in a preheated 356°F (180°C) oven for approximately 30 to 35 minutes.
  4. Remove, let cool and possibly sprinkle with powdered sugar and almond petals.

Enjoy your beautiful and delicious blueberry pie, a simple yet sophisticated dessert, perfect for any occasion!

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