Fresh Blueberry Pie
8 servings
50 minutes
A fresh blueberry pie is the embodiment of summer comfort and flavor delights. Inspired by Russian baking traditions, it combines the sweetness of ripe berries with a hint of lemon juice's acidity, creating a unique balance of taste. The crumbly dough gently envelops the juicy filling, while the golden crust topped with sugar glaze adds a pleasant crunch. In the distant past, such pies were made in villages using seasonal berries to preserve the taste of summer. Today it is served with vanilla ice cream, enhancing the contrast between hot and cold. This pie will be a wonderful ending to a family dinner or cozy tea time, awakening warm memories and creating new ones. Simple to make yet delightful in taste, it will surely find a place in the hearts of all who try it.
1
Sprinkle the berries with lemon juice and set aside.
- Lemon juice: 1 tablespoon
2
Place half of the batter in a deep 9-inch baking pan.
3
Combine a cup of sugar with flour, cinnamon, and an egg; add to the berries, mixing well.
- Sugar: 1 teaspoon
- Wheat flour: 0.5 glass
- Ground cinnamon: 0.5 teaspoon
- Chicken egg (large): 1 piece
4
Pour into the dough basket. Cut the butter into small pieces and evenly distribute them on top.
- Butter: 2 tablespoons
5
Roll out the remaining dough on a floured surface, gently using a rolling pin to remove folds and unevenness.
6
Place the dough over the filling; seal and pinch the edges.
7
Make slits in the top of the dough for steam to escape.
8
Brush the top layer with beaten egg and sprinkle with one teaspoon of sugar.
- Chicken egg (large): 1 piece
- Sugar: 1 teaspoon
9
Bake at 400°F (200°C) until golden brown.
10
If necessary, cover the edges with aluminum foil to prevent burning.
11
If desired, it can be served with vanilla ice cream.
