Blueberry Streusel Pie
6 servings
90 minutes
Blueberry streusel pie is a true find for lovers of delicate, sweet desserts with a berry filling. This pie originates from American cuisine, where streusel crumbs are an important element in many recipes. Its crunchy top layer contrasts with the softness of the dough, while juicy blueberries add a slight tartness and refreshing flavor. Historically, such pies were made as cozy home baking that perfectly complements a cup of aromatic coffee or tea. Blueberry streusel pie is great for breakfasts, cozy evenings, and festive tea parties. Its texture is both airy and crumbly, and the combination of vanilla, cinnamon, and butter gives it a special depth of flavor. Once you try it, it's impossible not to fall in love with this blend of sweetness and light freshness.
1
Line the bottom of a square baking dish (25x25 cm) with a sheet of foil. The ends of the foil should hang over the sides by about 4-5 cm. Preheat the oven to 175 degrees.
2
For the top layer of the pie, mix 1 cup of flour, 1.5 tablespoons of brown sugar, 1.5 tablespoons of regular sugar, a pinch of salt, and cinnamon. Add 60 g of diced butter and rub it into the mixture until you achieve a uniform crumbly consistency. (A blender can be used.) Divide the mixture into two equal parts.
- Wheat flour: 2 glasss
- Brown soft sugar: 1.5 tablespoon
- Sugar: 1 glass
- Ground cinnamon: 0.8 teaspoon
- Butter: 125 g
3
For the bottom layer of the pie, in one bowl, mix flour (1 cup), baking powder, baking soda, and salt (half a teaspoon) thoroughly with a spoon; in another, mix sour cream and vanilla extract. In a third bowl, beat butter (65 g) with sugar using a mixer on medium-high speed until the mixture becomes airy (about 5 minutes), add an egg, and continue beating until smooth. Then combine the contents of all three bowls, alternating adding the sour cream and egg mixture to the flour while mixing on low speed.
- Wheat flour: 2 glasss
- Baking powder: 1 teaspoon
- Soda: 0.3 teaspoon
- Salt: 0.5 teaspoon
- Sour cream: 5 tablespoon
- Vanilla extract: 0.8 teaspoon
- Butter: 125 g
- Sugar: 1 glass
- Chicken egg: 1 piece
4
When the dough is ready, add blueberries and mix carefully with a spoon or hands to avoid damaging the berries.
- Blueberry: 500 g
5
Spread the blueberry dough in a baking dish, smoothing the surface with a spatula. Evenly sprinkle the previously prepared crumb mixture on top.
- Butter: 125 g
6
Place the pie in the oven on the middle rack and bake for 25 minutes.
7
Remove the pie from the oven, sprinkle with the second part of the crumb mixture, and put it back in the oven. Bake until fully cooked (about 25 minutes).
- Butter: 125 g
8
After the oven, leave the pie in the mold for 10 minutes. When it cools slightly, carefully pull it out of the mold by the hanging ends of the foil.