Blueberry Pie

Blueberry Pie

Ingredients

150 g butter cold

240 g flour

60 g icing sugar

20 g egg yolk (from 1 egg)

Method tart shell

1.Mix cold butter, flour and icing sugar in a container or mixer to a crumble/sabler/sand

2. Add the egg yolk until the egg is well incorporated.

3.Chill in the fridge for 20 min.

4.Roll out with a pin between clingfilm.

5.Chill again

6.Dress the form. Cut edges.

7.Bake in Owen 200 C for about 10 min until golden and crust.

Lemon Curd

100 g Lemon juice +zest

150 g Caster sugar

80 g Egg yolk (from 4 eggs)

50 g Butter

Method Lemon Curd

1. Wash the lemons and Zest the lemons with a Microplane.

2.Squize out the juice.

3. Mix eggyolks, caster sugar in a bowl over a Bain Marie.

4. Add the zest and lemon juice.

5. Blend until thick for about 15 minuts.

6. Make sure you don't get scramble eggs.

7. Add butter cubes until well incorporated.

8. Chill with cling film on top. Keep refrigerated.

 

Ensemble

Place the lemon curd on the bottom of the tart shell.

Place blueberries and crumble on top.

Bake in Owen 200C Time 20 min or until golden and crust.

Can differ on the Owens.