Blueberry Pie with Homemade Vanilla Sauce

Ingredients 16 pieces

  • pastry
  • 180 g salted butter, room temperature
  • 250 g of sugar
  • 280 g wheat flour
  • 1 tbsp baking powder
  • 1 1/2 tsp coarsely ground cardamom
  • 2 teaspoons vanilla sugar
  • 1 egg
  • 1 egg yolk
  • Filling
  • 700 g of frozen blueberries
  • 30 g of potato flour
  • On the pie
  • 1 egg white + some water
  • 30 g of sugar
  • Custard sauce
  • 1 l whipped cream, 40%
  • 1 liter of milk, 3%
  • 6 2/3 dl sugar
  • 20 egg yolks (300 g)
  • 2 vanilla bars

How to prepare

  • 55 minutes
  • Mix frozen blueberries and potato flour in a large bowl and make sure the potato flour does not clump.
  • Whisk together all the dry ingredients. Then work the butter into a sandy dough and then add the eggs in batches. Divide the dough into 2 parts and plastic. Leave to cool for 1 hour.
  • Set the oven to 170 degrees.
  • Take out the doughs and knead smoothly. Roll out two rounds. Cut paper and put in the bottom of the mold. Place a round in the mold and press the dough just over the edge. Save leftover dough.
  • Stir in the blueberry bowl and pour the blueberry into the mold. Lay the other round and pinch the dough together on the edges.
  • Whisk egg white and water a little by hand. Brush the pie and sprinkle over a thin layer of sugar. Bake in the oven for about 40 minutes.
  • Vanilla sauce: Stir together egg yolk and sugar in a bowl. Divide the vanilla bars lengthwise and scrape out the seeds. Cream up cream, milk, vanilla seeds and rods.
  • Beat half of the liquid over the yellows and whisk together until slightly dissolved.
  • Pour the liquid back into the saucepan and stir with a slice pot over heat until the sauce has reached 84 degrees and thickens. Pull the sauce aside, mix the sauce with a stick mixer and strain into a bowl. Contact plastic and let cool in refrigerator for 2 hours.

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