John Myers
Contents
show
Ingredients
For the dough:
- 200 g Flour
- 100 g Margarine
- 2 tbsp Sugar
- 1 pinch Salt
- 5 tbsp Milk
For the filling:
- 50 g Butter
- 50 g Flour
- 400 ml Buttermilk
- 120 g Sugar
- 1 packet Vanilla sugar
- 125 g Blueberries
- 3 Eggs
- 1 splash Lemon juice
Instructions
- First make the dough, it has to be in the fridge for another half an hour and you will then have enough time for the filling. Add the margarine in small flakes to the flour, sugar and salt and stir everything well, e.g. with the dough hook of the mixer or a fork, until the butter has combined with the remaining ingredients to form small crumbs. Only now you can add the milk by spoons. Knead everything well until you have a smooth, shiny dough. It's best to put it back in the bowl, cover it with a kitchen towel and let the dough rest in the refrigerator for half an hour.
- During this time the filling is prepared: Preheat the oven to 175 ° C with top and bottom heat. Melt the butter in a small saucepan over low heat. Then add the flour and stir everything quickly with the whisk to a smooth mass. Be careful, as this "roux" burns quickly. Take the pan off the stove and gradually add the buttermilk, stirring constantly so that a nice liquid cream is created. You can now add the remaining ingredients, except for the blueberries, which I personally prefer to put in the mold at the end. Now it's time to grease the pie pan and roll out the dough. I prefer to put my dough between two layers of baking paper and roll it out nice and thin nothing sticks and I can simply put the finished sheet of dough from the baking paper directly over the pan. Press the edges nicely and make sure that there is still enough edge left at the top so that nothing overflows. Now fill your buttermilk cream up to two thirds of the height and give the blueberries over it until the mixture has risen to the edge.
- Now it's time to bake: Put the little delicacy in the oven for about 35 minutes, until the edge is golden brown and the cream has become almost completely solid (175 ° C, top and bottom heat).
Nutrition
Serving: 100gCalories: 236kcalCarbohydrates: 31.6gProtein: 3.7gFat: 10.5g
