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Frozen blueberry pie

Frozen blueberry pie, Prescriptions, Any category, Any kitchen, Pastries and desserts, Russian cuisine, Pies

Ingredients portion 4

Wheat flour 1 cup

Butter 120 g

Chicken egg 2 pieces

Sugar 1 cup

Sour cream 150 g

Baking powder ½ teaspoon

Vanilla sugar 1 teaspoon

Potato starch 1 teaspoon

Frozen blueberries 80 g

Cooking instructions 45 minutes

1 First, turn on the oven and let it heat to 200 degrees while we make the cake. It will take about 15 minutes to cook.

2 Grate the frozen butter on a grater. Stir in half a cup of sugar. Stir (I used a fork to stir it in).

3 Separate the egg yolks from the whites. Add the yolks to the butter and sugar and mix well. Set the whites aside for the filling.

4 Add a cup or so of flour to the butter mixture. Keep stirring with a fork to form crumbs.

5 Add 2-3 tablespoons of sour cream to the crumbs. Knead the dough. Put the dough in the refrigerator and prepare the filling.

Boiled chicken with vegetable sauce and dumplings fried in a Chinese five-spice mixture

6 Beat the 2 egg whites from the dough until stiff and stiff. Add the remaining ½ cup sugar and continue to whisk until the sugar has dissolved. Add about 100 grams of soured cream, 1 tablespoon of flour and 1 teaspoon of starch. Whisk.

7 Do not defrost the blueberries, just roll them in flour and add to the egg and sour cream mixture. Stir to mix.

8 Take the dough out and roll out into a 5-7 mm layer. Line the bottom of the tin with baking paper and grease with butter. Place the dough in the tin and form a rim 1.5 to 2 cm high. Place the filling.

9 Bake at 180 degrees for 30 minutes. Serve slightly warm or cooled.

Recipe tip I improvised the recipe as I was making it. Based on what was in the fridge. Told step by step how and what I was doing. It was very quick and delicious.

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .