Blueberry pie with milk jelly
8 servings
90 minutes
Blueberry pie with milk jelly is a delicate combination of airy dough, juicy blueberries, and a velvety milk layer. Its roots trace back to American cuisine, where blueberries have always symbolized summer and home comfort. The sweet dough with hints of orange zest creates a crispy base, while the blueberry filling adds a refreshing sweet-sour taste. The finishing touch is the milk jelly that gives the pie an exquisite texture and softness. This dessert is perfect for family gatherings and festive treats, and its chilled structure makes it especially enjoyable on hot days. It pairs wonderfully with a cup of fragrant tea or light fruit compote, creating a harmony of flavors and textures.
1
Melt the margarine at room temperature and beat it with fructose (1-2 tablespoons) and an egg.
- Margarine: 50 g
- Fructose: 7 tablespoons
- Chicken egg: 1 piece
2
Mix flour with flakes and fructose (1-2 tablespoons), add baking powder.
- Wheat flour: 200 g
- Oat flakes: 100 g
- Fructose: 7 tablespoons
- Baking powder: 1 teaspoon
3
Mix everything together. Add orange zest.
- Orange zest: 1 teaspoon
4
Knead until it reaches a dough-like consistency. If the dough is too stiff, you can add a drop of milk; if it's too liquid, add flour. Let the kneaded dough rest in the fridge for about 20 minutes to allow the flakes to soak and soften.
- Milk: 500 ml
- Wheat flour: 200 g
5
Preheat the oven to 200 degrees. Grease the mold with margarine. Spread the dough in a thin layer in the mold and make high edges to hold the filling. Don't forget to poke it with a fork, or it will puff up. Bake for 15-20 minutes.
- Margarine: 50 g
6
Add a spoon of fructose and a spoon of starch to the blueberries through a sieve. Mix gently and place in a mold. Bake for another 15 minutes. Check readiness with a toothpick. Let the finished pie cool.
- Blueberry: 0.5 kg
- Fructose: 7 tablespoons
- Starch: 1 tablespoon
7
While the dough is baking, dissolve the gelatin in 100 ml of hot water and slowly pour it into warm milk (+fructose), stirring quickly (you can use a mixer). When the milk jelly cools to room temperature, pour it over the blueberry pie.
- Gelatin: 2 tablespoons
- Milk: 500 ml
- Fructose: 7 tablespoons
8
Put the pie in the fridge until the jelly sets. While the jelly is not completely set but has started to firm up, you can add the berries — they won't sink then.