Blueberry-cherry pie
4 servings
95 minutes
Blueberry-cherry pie is a true treat with a Spanish character. Its roots lie in the traditions of berry pies, where the juicy tartness of cherries complements the sweetness of blueberries. The shortcrust pastry provides a delicate crunch, while the cheese filling offers softness and rich flavor. This dessert is perfect for a cozy family tea time or festive dinner. In Spain, such pies are often accompanied by a cup of strong coffee, creating a harmony of flavors. Blueberries add freshness and subtle sweetness to the pie, while cherries provide pleasant acidity. The crumb topping adds a textural twist. This pie is easy to make and its taste can transport you to sunny Spain. It can be served warm or chilled, with a scoop of vanilla ice cream or light cream sauce.
1
First, we remove the pits from the cherries. This is easy to do by cutting the berries in half. We let them wait. Then the dough. The butter should be taken out of the fridge beforehand to reach room temperature, and then chopped into small cubes. We pile the flour on the table, add fructose from the cup, baking powder, and butter, and mix. Next, we pour in the egg and knead the dough as quickly as possible. It will stick to your hands, so it's good to have a bag of flour on hand. Periodically, it's better to sprinkle flour on the table and hands. Eventually, the dough will start to behave well, then we need to roll it into a ball and, covering it with a napkin, put it in the fridge for 30-40 minutes. Just the right time to make the filling.
- Butter: 180 g
- Wheat flour: 1.5 glass
- Fructose: 0.7 glass
- Baking powder: pinch
- Chicken egg: 3 pieces
2
Pour all the cottage cheese into a deep bowl. The yolks need to be separated from the whites. The former are to be mashed with fructose, while the latter are to be whipped well with a mixer (do everything in different containers!!). Now add the yolks with fructose and a packet of vanillin to the cottage cheese, and only then the whipped whites. Carefully(!) mix everything with a fork until a homogeneous mass is obtained. The filling is ready.
- Soft low-fat cottage cheese: 500 g
- Fructose: 0.7 glass
- Vanillin: to taste
3
Grease the removable baking form with butter to prevent burning (I used a 26 cm diameter form). Then roll out the dough right there to create the base and walls of the pie (first, pinch off a piece of dough the size of a plum - it will be useful later). Pour the cottage cheese filling and spread it evenly over the base. Then add the cherries and blueberries. Now take the remaining piece of dough, tear it into small pieces, and sprinkle it over the center of the pie. This is how you get the crumb topping.
- Butter: 180 g
- Cherry: 165 g
- Blueberry: 200 g
4
My pie baked in the oven for about 40 minutes. I kept changing the temperature, so I can't say exactly. But ideally, if set to 200 degrees, everything will be ready in 20-25 minutes.