Easy Blueberry Pie
4 servings
60 minutes
A light blueberry pie is a delicate treat infused with the aroma of vanilla and the freshness of ripe berries. Its roots trace back to American culinary traditions, where berries have always held a special place in baking. The crumbly crust, crispy on the outside and soft on the inside, perfectly complements the airy sour cream filling that offers a harmonious balance of sweetness and slight tartness from the blueberries. This pie is ideal for cozy family evenings, friendly tea gatherings, and summer picnics. Serving it with a scoop of vanilla ice cream turns it into an exquisite dessert, while its simplicity in preparation makes it accessible even for novice cooks.
1
Preheat the oven to 200 degrees.
2
Beat the butter with 150 grams of powdered sugar, add one egg.
- Butter: 150 g
- Powdered sugar: 200 g
- Chicken egg: 1 piece
3
Sift the flour with baking powder. Mix everything – the dough is ready.
- Wheat flour: 200 g
- Baking powder: 1 teaspoon
4
Line the bottom and sides of the baking dish with dough, place in the oven for 10 minutes, then remove.
5
Whip the sour cream, 50 grams of powdered sugar, and vanilla essence until smooth, add 1 egg, and whip again.
- Sour cream: 250 g
- Powdered sugar: 200 g
- Vanilla essence: 1 teaspoon
- Chicken egg: 1 piece
6
Carefully mix everything with the blueberries. Place the filling in the prepared crust and put it in the oven for 30 minutes, then let it cool before serving with ice cream.
- Blueberry: 500 g