Blueberry Pie

Today I am making a juicy and very delicious pie. The main ingredient in this recipe is blueberries, and there are quite a lot of them, almost one pound. This pie is quickly made from simple ingredients. A warm slice of this pie can be served with a scoop of ice cream alongside a cup of tea or coffee. Juicy blueberries with a hint of lemon, soft light dough, and the refreshing creamy taste of ice cream - it's very delicious!

Dough

Eggs

2 pcs

Sugar

1 cup

Sour Cream

1 cup

Vegetable Oil

1/2 cup

Vanilla

Salt

1/4 tsp

Flour

2 cups

Baking Powder

2 tbsp

Lemon Zest

1/2 tbsp

Lemon Juice

1 tbsp

Filling

Blueberries

1 lb

Cornstarch

1/2 tbsp

Lemon Juice

1 tbsp

To prepare the blueberry pie, beat the eggs with sugar until a white dense mass forms (2-3 minutes). This is an important step, do not skip it.

Next, add sour cream, vegetable oil, salt, and vanilla. Mix with a mixer on low speed until uniform.

Now add flour and baking powder, mix. Finally, add lemon zest and lemon juice, mix again, and the dough is ready.

Let's move on to the filling. Add cornstarch and lemon juice to the blueberries, gently mix to keep the berries whole. All starch should dissolve, and white traces of powder should disappear completely.

Take a pan (9-10 inches), grease the sides with butter, line the bottom with parchment paper. Spread half of the dough in the pan, smooth it out and add slightly more than half of the blueberries. Then spread the remaining dough, level it with a spatula, and on top, add all the remaining blueberries.

Place the pan with the dough in a preheated oven at 375° F for 40-50 minutes. Check readiness with a wooden skewer.

Do not remove the ready pie from the pan immediately, let it cool slightly in the pan for 15-20 minutes. Then run a knife or spatula along the edges of the pie to release them from the pan and remove the pie.