Blueberry Pie with Coconut Streusel
6 servings
60 minutes
Blueberry and coconut streusel pie is a delicate treat with an exotic touch. Japanese cuisine is renowned for its harmony of flavors, and this dessert is a vivid testament to that. The soft dough base made with butter and sour cream gives the pie airiness, while blueberries add juiciness and a slight tartness. The coconut streusel with lime zest adds a crunchy texture and subtle citrus freshness. Perfect for morning tea or as an elegant finish to a meal, this pie balances sweetness with tropical accents, capable of surprising even the most discerning gourmets.
1
For the streusel, rub 100 grams of flour and 100 grams of butter with brown sugar, lime zest, and coconut flakes. Put it in the fridge while preparing the rest.
- Wheat flour: 450 g
- Butter: 250 g
- Brown sugar: 100 g
- Lime zest: 1 tablespoon
- Desiccated coconut: 100 g
2
For the test, melt 150 grams of butter, mix it alternately with sour cream, powdered sugar, and the remaining flour. Roll out the dough, place it in a form lined with baking paper. Mix the berries with starch and distribute them over the dough. Sprinkle with coconut streusel on top.
- Butter: 250 g
- Sour cream: 200 g
- Icing sugar: 100 g
- Wheat flour: 450 g
- Blueberry (highbush): 500 g
- Starch: 2 tablespoons
- Desiccated coconut: 100 g
3
Cover the pie with foil, place it in an oven preheated to 180 degrees for thirty minutes. Then remove the foil and bake for another ten minutes until golden brown.
