Open Blueberry Pie
10 servings
45 minutes
Open blueberry pie is a refined dessert of French cuisine that combines delicate puff pastry, fresh berries, and velvety cream. The French have long been famous for their pies where juicy fruits and berries take center stage. In this recipe, the sweet-tart blueberries harmonize with a light citrus note of lime and the tenderness of white chocolate. The creamy texture of the filling further enriches the flavor, making each bite airy and rich. This pie is an ideal choice for a cozy tea time or festive dinner, where it will be a true centerpiece on the table. Serve it slightly warm to let the chocolate gently melt, creating a delightful blend of flavors and aromas.
1
Roll out the puff pastry, place it in a baking dish lined with parchment paper. Prick with a fork to let out air. Beat one egg and brush it over the pastry.
- Puff pastry: 500 g
- Chicken egg: 2 pieces
2
Grate the chocolate on a coarse grater.
- White chocolate: 50 g
3
For the filling, beat the remaining egg with the yolks, sugar, and lime zest, add sour cream, cream, melted and slightly cooled butter, and flour. Incorporate half of the chocolate.
- Chicken egg: 2 pieces
- Egg yolk: 2 pieces
- Sugar: 100 g
- Lime zest: 1 tablespoon
- Sour cream: 100 g
- Whipping cream 33%: 100 ml
- Butter: 35 g
- Wheat flour: 50 g
- White chocolate: 50 g
4
Place the berries on the dough, pour cream over them, sprinkle with the remaining chocolate, and send to an oven preheated to 180 degrees for thirty to thirty-five minutes.
- Blueberry (highbush): 400 g
- White chocolate: 50 g
