Ingredients:
For the dough:
Flour - 250 g
Sugar - 100 g
Butter - 150 g
Egg - 1 pc.
Salt - a pinch
For stuffing:
Blueberries - 500 g
Sugar - 100 g
Lemon juice - 2 tbsp.
Cornstarch - 2 tbsp.
For the cream:
Lemon juice - 100 ml
Sugar - 150 g
Egg yolks - 4 pcs.
Cream butter - 100 g
Preparation:
Preparation of the dough:
In a bowl, mix the flour, sugar and salt.
Add the diced cold butter and knead with the flour until crumbly.
Add the egg and knead the dough.
Form the dough into a ball, wrap in cling film and place in the refrigerator for 30 minutes.
Preparing the filling:
Mix the blueberries with the sugar, lemon juice and cornstarch.
Preparing the cream:
In a saucepan, mix lemon juice, sugar and egg yolks.
Heat over medium heat, stirring constantly, until thickened.
Remove from heat and add butter, stir until smooth.
Allow the cream to cool.
Assembling the cake:
Preheat the oven to 180 degrees Celsius.
Roll out the pastry and place it in a pie mold.
Place the filling on top of the pastry.
Bake the pie for 25-30 minutes until golden.
Cool the pie and spread the lemon cream on top.
Serving:
Cool the pie before serving and garnish with fresh blueberries.
