Ingredients
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100 gr Unsalted Butter
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200 gr Unbleached All-Purpose Flour
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1/2 tsp Salt
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3 Eggs
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800 gr Blueberries
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80 gr Almond Powder
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15 cl Cream (35%)
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80 gr Sugar
Directions
Steps
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1
Done
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Pre-heat oven to 180°C / 356°F. |
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2
Done
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In a bowl, whisk together 200 gr of unbleached all-purposed flour and 1/2 tsp of salt. Add 100 gr of unsalted butter and rub between your fingertips, incorporating the mixture as you work, until the butter forms flaky pieces. |
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3
Done
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Separatly, whisk 1 egg and combine with mixture until just moistened. Pieces of butter will remain and the dough will be soft and sticky. |
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4
Done
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On a lightly floured surface or between two silicone baking mats, roll out the dough into an 11 inch (28 cm) pie plate. Cut off the excess paste with the rolling pin and prick the base with a fork and prick paste all over with fork. Line with foil and weigh down with pie weights or dried beans. |
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5
Done
10 minutes
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Baking Step 1Bake in a preheated 180°C / 356°F oven for 10 minutes. |
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6
Done
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Meanwhile prepare the filling: whisk 2 eggs, add 15 cl of 35% cream and 80 gr of sugar. Set aside. |
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7
Done
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Once first step of baking is done, remove the pie crust from the oven, spread 80 gr of almond powder over the bottom and the 800 gr of rinsed and hulled blueberries over the top. |
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8
Done
15 minutes
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Baking Step 2Bake in a preheated 180°C / 356°F oven for an additional 15 minutes. |
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9
Done
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Once the second step of baking is done, remove the pie from the oven and pour the filling evenly. |
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10
Done
20 minutes
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Baking Step 3Bake in a preheated 180°C / 356°F oven for an additional 20 minutes. |
