Blueberry pie with sour cream filling

Sort the blueberries, remove unsuitable berries and leaves. Place the berries in a colander and rinse with cold water. Drain on paper towels and dry thoroughly.

Prepare shortbread dough. In order for the dough to be crumbly, the butter must be cold and hard. Grate the butter into a large bowl. Add half the flour and mash the mixture into large crumbs with a fork.

Add the egg, sugar and a pinch of salt, add the remaining flour, add 1-2 tbsp. l. cold water and start kneading the dough with your hands. The crumbs should come together into a ball of dough.

Prepare a mold with a diameter of 24-26 cm. Grease the bottom and walls with butter and dust with flour. Tilt the pan in different directions, tap the sides so that the flour is evenly distributed over the entire surface, shake off the excess.

Place the dough in the mold and knead it with your hands, spreading it into a thin layer. Press the dough especially carefully in the corners. Form the sides, cut off the excess dough with a knife.

Prick the dough frequently with a fork. Cover the pan with cling film and place in the refrigerator for 20-30 minutes. Cut a circle out of baking paper and place it on the dough. Add dry beans or peas. They will serve as a press to ensure that the bottom of the cake does not swell during baking and bakes evenly.

Preheat the oven to 200 degrees, place a rack on the middle level. Place the pan with the dough and bake the pie base for 10-12 minutes. Remove the pan and remove the paper and dry beans.

While the pie base is baking, prepare the filling. Combine sour cream with sugar and 2 tbsp. l. corn starch. Add the egg and beat the sour cream filling with a mixer until smooth.

Place the dried berries in a small bowl, add 1 tbsp. l. starch and mix gently, trying not to deform the berries. It is convenient to simply shake the bowl several times so that the berries are covered with a thin layer of starch.

Reduce oven heat to 180 degrees. Place prepared blueberries in the base of the pie. Carefully pour in sour cream and smooth with a spatula. Place the pie pan in the oven.

Bake the pie for 30 minutes. The edges of the dough should be browned and the sour cream filling should thicken. Remove the cake from the oven and leave to cool in the pan for 10-15 minutes.

Carefully transfer the cake to a flat plate and let cool to room temperature, about 1-2 hours. Using a sharp knife, cut the pie into wedges and serve with tea or coffee.