John Myers
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Blueberry Pie with Whipped Cream
The perfect blueberry pie with whipped cream recipe with a picture and simple step-by-step instructions.
For the filling:
- 200 g Sugar
- 3 tsp Cornstarch
- 200 ml Water
- 400 g Blueberries fresh
- 1 tsp Butter
- For the dough:
- 300 g Flour
- 0,25 tsp Salt
- 50 g Sugar
- 100 g Cold butter
- 200 ml Water cold
- For the Whipped Cream:
- 4 Pc. Egg yolk
- 100 g Sugar
- 500 ml Milk
- 1 tsp Vanilla essence
Blueberry Cake Filling
- Put the sugar, cornstarch and salt in a sauce pan and stir in the water and the first half of the blueberries. Bring to the boil over medium heat and stir for about 8-10 minutes until the mixture thickens. Then add the butter and let cool for about 5 minutes
- Then stir in the remaining blueberries and pour the batter into the baking pan. Then let cool in the refrigerator for 2 to 4 hours.
Blueberry Cake Batter
- Sift the flour, salt, and sugar into a large bowl. Add butter and knead with your hands. Work quickly so that the butter doesn’t get too soft and the mixture stays crumbly. Add ice water in small amounts from time to time until the mixture combines and forms a batter. When everything has bonded, stop kneading, otherwise the dough will be overworked and tough.
- Cut the dough in half and flatten it slightly in the shape of a disc. Wrap both slices in plastic wrap and chill in the refrigerator for about 30 minutes. Then roll out both slices on a surface sprinkled with flour to a diameter of 25 to 28 cm (for a cake pan with a diameter of 23 cm).
Custard
- Beat egg yolks and sugar for about 4 minutes until the egg yolks turn light yellow and the sugar has dissolved. Heat the milk and then pour it over the egg yolks in a thin stream, stirring constantly.
- Then pour everything back into the pot and heat the mixture without boiling until it coats the underside of the spoon. Remove the saucepan from the heat and stir in the vanilla extract.
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