Blueberry pie with mascarpone
6 servings
45 minutes
Blueberry pie with mascarpone is an exquisite blend of creamy tenderness and berry freshness. This dessert hails from American cuisine and delights with its harmony of textures: the crispy buttery crust complements the airy mascarpone cream, while blueberries add sweet-tart notes. Legends say that the first blueberry pies were made in New England, where forests were rich with this berry. Mascarpone adds Italian elegance and makes the filling velvety. This pie is perfect for cozy evenings, family celebrations, or simply enjoying the moment. It can be served chilled to enhance the freshness of flavor or slightly warmed to experience creamy softness in all its glory.
1
In a bowl, mix flour, 2 tablespoons of powdered sugar, and salt. Add pre-chilled grated butter and knead the dough: at first it will crumble, but then it will become more elastic due to the warmth of your hands. Grease the pie dish with butter, sprinkle with flour, place the dough in it and put it in the freezer for at least 15-20 minutes.
- Wheat flour: 130 g
- Icing sugar: 6 tablespoons
- Salt: pinch
- Butter: 130 g
- Wheat flour: 130 g
2
Preheat the oven to 200 degrees. Bake the pie crust for 20-25 minutes until golden brown. Let it cool.
3
Whip the mascarpone with the remaining powdered sugar and vanilla. Thaw the blueberries, drain the juice thoroughly, and gently fold into the cream.
- Mascarpone cheese: 250 g
- Icing sugar: 6 tablespoons
- Vanilla: 1 teaspoon
- Frozen blueberries: 300 g
4
Fill the base with cream and refrigerate for at least 1 hour.
