Wild berries are distinguished by a special, recognizable taste. In addition, they contain many valuable amino acids and vitamins. Unfortunately, the harvesting season for healthy berries is rather short. Use it to eat plenty of delicious wild plants and make delicious desserts with them. Treat yourself to a blueberry shortbread pie - not only healthy and beautiful, but also very original.
It is necessary
- For the test:
- - 3 glasses of flour;
- - 200 g of butter;
- - 0.5 teaspoon of baking soda;
- - 2 eggs;
- - 2 tablespoons of sugar;
- - 0.5 teaspoon of salt.
- For filling:
- - 1 glass of blueberries;
- - 2 tablespoons of sugar;
- - 1 tablespoon of starch;
- - 1 egg for lubrication.
Instructions
Step 1
Make shortbread dough. Sift flour and mix with baking soda. On the board, collect the flour in a hill, make a depression in the center and put the diced butter, sour cream, salt and eggs pre-beaten in a cup. Knead a soft dough, wrap it in plastic foil and refrigerate for 1 hour.
Step 2
Sort out the blueberries, rinse thoroughly and pat dry on a towel. Mix berries with sugar and starch. Take the dough out of the refrigerator and divide into two parts - one should be slightly larger than the other. Roll out most of the dough into a 1 cm thick layer.
Step 3
Lay the slab in an oiled round shape. Place an inverted bowl or cup in the middle of the crust, and sprinkle blueberries with sugar around. Cover the resulting piece with a second piece of dough, also rolled out into a thin layer, and carefully pinch the edges of the pie. Pierce the top of the pie with a fork in several places and brush with a beaten egg.
Step 4
Place the pan in an oven preheated to 200 ° C. Bake the cake until it is browned and then remove from the oven. Carefully cut the dough over the cup and quickly remove it along with the collected juice. They can be poured over a pie spread out on portioned plates. Blueberry shortcrust cake can be served with whipped cream, fresh sour cream, or vanilla sauce. It tastes good both hot and cold.
