Savoy Blueberry Pie
6 servings
75 minutes
Savoy pie with blueberries is an elegant embodiment of French pastry art. Its history traces back to the Savoy region, where simple yet refined recipes are valued for their balance of flavor and texture. The delicate, crispy, and fragrant shortcrust serves as the perfect base for juicy blueberries that reveal their sweet freshness when baked. A light dusting of powdered sugar completes the composition, adding a touch of refined sweetness. This pie is a wonderful choice for morning tea or a romantic dinner, especially when paired with mascarpone or vanilla ice cream.
1
Option 1: In a mixer on the first speed, mix flour, sugar, pieces of butter, salt, and eggs until homogeneous. Or option 2: Chop the butter, flour, sugar, and salt into fine crumbs. Add eggs and quickly knead the dough.
- Wheat flour: 300 g
- Sugar: 100 g
- Butter: 185 g
- Salt: pinch
- Chicken egg: 2 pieces
2
Grease the mold with butter, spread the dough in it, and don't forget to shape the edges. Prick the dough in several places and refrigerate for 30 minutes.
- Butter: 185 g
3
Wash the berries and drain them in a colander. Preheat the oven to 180 degrees.
- Blueberry: 400 g
4
Place the chilled dough in the oven to bake for 15 minutes.
5
Remove the mold from the oven, evenly distribute the berries, and bake again for 20 minutes.
6
Take the dish out of the oven again, turn it off, sprinkle the berries with powdered sugar, and put it back for another 5 minutes.
- Icing sugar: 30 g
7
All done – the pie is ready. Serve with ice cream or cream cheese like mascarpone.
