Blueberry Pie
4 servings
55 minutes
Blueberry pie is a classic American dessert that combines tender vanilla dough with the refreshing tartness of berries. This pie delights not only with its taste but also has a rich history rooted in America's home baking traditions. Blueberries release juice while baking, infusing the dough with a subtle aroma of summer, while lemon juice enhances the natural sweetness of the berries. Such a pie is often served at family dinners, holidays, and gatherings with friends. It pairs wonderfully with a cup of fresh coffee or a scoop of vanilla ice cream. Light, airy, and slightly moist from the berries, it becomes the perfect treat for a cozy evening. It's easy to prepare and its aroma fills the home with warmth and comfort.
1
Preheat the oven to 180 degrees. Grease a round pan (about 23 cm in diameter) with butter. Lightly dust with flour and shake off the excess.
- Butter: 120 g
- Wheat flour: 1 glass
2
Sift flour into a bowl, leaving 1 teaspoon, along with baking powder and salt.
- Wheat flour: 1 glass
- Baking powder (raising agent): 1 teaspoon
- Salt: 0.1 teaspoon
3
In another bowl, beat the softened butter and sugar, leaving 1 teaspoon, until creamy. Add the eggs one at a time and beat again.
- Butter: 120 g
- Sugar: 1 glass
- Chicken egg: 2 pieces
4
Whisk in the oil mixture into the flour mixture. Mix well and transfer to a mold.
5
In a bowl, mix blueberries, lemon juice, 1 teaspoon of flour, and 1 teaspoon of sugar. Spread the berries in an even layer on the dough and bake for about an hour until done.
- Blueberry: 400 g
- Lemon juice: 0.5 teaspoon
- Wheat flour: 1 glass
- Sugar: 1 glass
6
Cool in the mold and transfer to a plate with the berries facing up. Dust with powdered sugar and serve.
- Icing sugar: 1 tablespoon
