Blueberry Pie

Ingredients for 1 servings:

• 300 g flour
• 150 g butter
• 1 pinch of salt
• 5 tbsp water, cold
• 1 egg yolk
• 350 g blueberries (fresh or frozen)
• 75 g sugar
• ¼ tsp cinnamon
• 1 tbsp flour
• ½ tbsp lemon juice
• 1 tbsp butter
• Fat for the mold

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Knead the flour with the butter (cut into pieces) and salt. When everything has a smooth crumb, gradually add the water and knead into a shortcrust pastry. Refrigerate for at least 15-30 minutes. The dough can be prepared the day before. Divide it into 2/3 and 1/3. Roll out so that 2/3 lines the springform pan, leaving a border (works well if rolled out between two sheets of plastic wrap). Place it in the greased springform pan, leaving a 3-4 cm border at the top. Mix the sugar, cinnamon, and flour. Spread half of the mixture on the rolled out dough, scatter frozen or fresh blueberries on top, and spread the other half of the mixture on top. Sprinkle butter in small pieces over the dough. Drizzle with lemon juice. Place the rolled out lid on top. Press the overhanging edge together firmly and seal. Prick holes in the edges with a fork. Beat the egg yolk and brush the lid with it. Bake in an oven preheated to 200°C for 30 minutes. Tastes delicious with whipped cream as a fancy dessert or with coffee.