Blueberry Pie

Preparation30 min.
Cooking20 min.
Тotal50 min.
Servings8 to 10 pieces
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  • flour - 1 cup (250 g)
  • oil - 1/2 cup (125 g) soft
  • salt - 2 pinches
  • water - 2 with k
  • eggs - 1
  • blueberries - 14 oz (400 g) fresh or stewed fruit
  • cinnamon - a pinch
  • rum - 3 1/3 tbsp (50 ml) red
  • lemon juice - 1 fruit squeezed


In a bowl, sift the flour and salt and add the butter (cut into cubes) with 2 tablespoons water. Add the beaten egg.

Knead firm dough, first mix with a blade, then with the fingers of one hand.

Shape a ball from the dough, place it on the table and start to knead slightly by applying pressure, the dough should be elastic .

Let it stand for 30 minutes in the refrigerator, wrapped in cellophane. Remove it from the fridge, divide it into two parts and roll out into two layers.

While waiting for the dough to cool, get the stuffing ready. The blueberries are mixed with 2 tablespoons of sugar, cinnamon, rum and lemon juice.

The resulting mixture is left to stand for 10 minutes. Put the dough in a greased baking dish, pour filling on and cover with the second crust.

Put to bake in a preheated oven at 392°F (200 °C), after 10 minutes- decrease the heat.
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