Blueberry pie without eggs and milk
4 servings
15 minutes
This aromatic blueberry pie without eggs and milk is the embodiment of simplicity and flavor perfection. Its roots trace back to Italian cuisine traditions, where the natural sweetness of fruits and minimalism in ingredients are valued. The delicate dough made from water and flour is light and crispy, perfectly complementing the juicy blueberries. The natural tartness of blueberries harmonizes with a light hint of sugar, creating a balanced taste. The top lattice crust gives the pie an appealing rustic look, while the golden crust makes it appetizing. This pie is perfect for a light breakfast, an afternoon treat, or a cozy tea time. It will delight those seeking healthy and delicious desserts without animal products while remaining an elegant and classic treat.
1
Mix flour with water (room temperature), add salt and sugar to taste (just a little). Knead the dough, roll it out, and divide it into two parts (a small and a large part), then place the larger part in a baking dish (pre-greased with butter) — spread it along the walls of the dish.
- Wheat flour: 1 glass
- Water: 150 ml
- Salt: to taste
- Sugar: to taste
- Butter: 5 g
2
Wash the blueberries and let them dry. Then place them in a dish and sprinkle with sugar.
- Blueberry: 200 g
- Sugar: to taste
3
Make a grid from the second part of the dough and place it on top of the pie. Brush the top parts of the pie with egg.
- Chicken egg: 1 piece
4
Place the pie in the oven at 180-200 degrees and bake for 10-15 minutes until ready.
