Pie Recipe

Ingredients:

For Dough:

  • 2.5 cups flour

  • 1 teaspoon of salt

  • 1 teaspoon of granulated sugar

  • 225 grams cold butter (diced)

  • 6-8 tablespoons of ice water

For Blueberry Filling:

  • 2 cups fresh blueberries

  • 2 tablespoons of granulated sugar

  • 1 tablespoon of starch

  • 1 tablespoon of lemon juice

For the above:

  • 1 egg (scrambled)

  • Sugar (optional)

Instructions:

-For the dough, combine the flour, salt and granulated sugar in a mixing bowl. Add the diced cold butter and mix with your fingers or a dough cutter to form the butter and flour to a sandy consistency.

-Gather the dough by slowly adding the ice water. Shape the dough into a ball and wrap it in cling film and let it rest in the refrigerator for at least 30 minutes.

-For the blueberry filling, mix the blueberries, granulated sugar, starch and lemon juice in a bowl. Keep it aside.

-Set the oven to 200 degrees.

-Take the rested dough out of the refrigerator and roll out on a lightly floured surface. Cut rounds or heart shapes to the sizes you want.

-Place the blueberry filling in half of the dough. Then cover the other half of the dough on it and close the edges by pressing with a fork.

-Place the small tarts you prepared on a baking tray lined with greaseproof paper. Brush them with beaten eggs and sprinkle with sugar if desired.

-Bake in the preheated oven for 20-25 minutes until golden.

-Let the tiny tarts with blueberry come out of the oven cool. Then you can serve.

Bon Appétit!

Pie Recipe

Ingredients:

For Dough:

  • 2.5 cups flour

  • 1 teaspoon of salt

  • 1 teaspoon of granulated sugar

  • 225 grams cold butter (diced)

  • 6-8 tablespoons of ice water

For Blueberry Filling:

  • 2 cups fresh blueberries

  • 2 tablespoons of granulated sugar

  • 1 tablespoon of starch

  • 1 tablespoon of lemon juice

For the above:

  • 1 egg (scrambled)

  • Sugar (optional)

Instructions:

-For the dough, combine the flour, salt and granulated sugar in a mixing bowl. Add the diced cold butter and mix with your fingers or a dough cutter to form the butter and flour to a sandy consistency.

-Gather the dough by slowly adding the ice water. Shape the dough into a ball and wrap it in cling film and let it rest in the refrigerator for at least 30 minutes.

-For the blueberry filling, mix the blueberries, granulated sugar, starch and lemon juice in a bowl. Keep it aside.

-Set the oven to 200 degrees.

-Take the rested dough out of the refrigerator and roll out on a lightly floured surface. Cut rounds or heart shapes to the sizes you want.

-Place the blueberry filling in half of the dough. Then cover the other half of the dough on it and close the edges by pressing with a fork.

-Place the small tarts you prepared on a baking tray lined with greaseproof paper. Brush them with beaten eggs and sprinkle with sugar if desired.

-Bake in the preheated oven for 20-25 minutes until golden.

-Let the tiny tarts with blueberry come out of the oven cool. Then you can serve.

Bon Appétit!