Blueberry and orange zest shortbread pie
8 servings
45 minutes
Blueberry and orange zest crumb pie is a delicate and aromatic treat that combines a crispy crumbly base with a bright, slightly sweet-and-sour filling. This dessert has roots in European cuisine, where the simplicity of the crumbly dough perfectly complements the richness of fruit flavors. The orange zest adds freshness and a light citrus bitterness to the pie, while blueberries provide soft sweetness with a hint of tartness, creating a harmonious taste. This pie can be served as a cozy treat with tea or used as a festive dessert, surprising guests with an exquisite combination of textures and aromas. Its preparation does not require complex techniques, and the final result always delights with its rich flavor and magnificent appearance.
1
Grate frozen butter into sifted flour and knead the dough.
- Wheat flour: 400 g
- Butter: 200 g
2
We mix the beaten egg with salt and sugar. Then we let it sit for 20 minutes.
- Chicken egg: 1 piece
- Salt: to taste
- Sugar: 2 tablespoons
3
Meanwhile, we will prepare the pan and beans (if someone doesn't have ceramic balls for baking shortcrust pastry).
4
In a greased and floured pan, spread the dough no thicker than 8 mm, as thicker may not bake through, sprinkle with beans, and place in a preheated oven at 200 degrees for 20 minutes.
5
Meanwhile, we prepare the filling. For this, we mix the liquid parts and zest with a whisk, add flour and powdered sugar, pour the filling into a tart shell, sprinkle thawed blueberries on top of the liquid filling, add sugar to taste, and send it back to the oven for another 15-20 minutes.
- Cream 25% fat: 150 ml
- Oranges: 1 piece
- Wheat flour: 400 g
- Icing sugar: 2 tablespoons
- Frozen blueberries: 300 g
- Sugar: 2 tablespoons
