Blueberry pie with meringue topping
A new way to enjoy blueberry pie! This delicious recipe is developed by the Culinary Team of Finland.
Pastry
250g unsalted butter
100g sugar
250g wheat flour
1 egg
1. Whisk the butter and sugar together until they form a soft foam.
2. Sift in the flour and mix until yellow and work the pastry to form a ball with it.
3. Add in the egg and stir with a spatula.
4. Place in the fridge to rest for 25 minutes.
5. Roll out the dough thinly in a rectangular shape and lift carefully into the pie pan. Trim the edges.
Blueberry filling
500g blueberries
250g jam sugar
1 dl water
1. dd the blueberries, water and sugar to a sauce pan.
2. Bring to a boil and mix until smooth with a blender.
3. Boil for another 5 minutes and then let cool down.
4. Add the mixture on top of the pie pastry and sprinkle some icing sugar on top.
5. Bake in 175° C for 25 minutes.
Meringue
250g icing sugar
100g egg whites
1. Pour the egg whites into a bowl and whisk until the foam is glossy and firm
2. Pipe the meringue on top of the blueberry pie using the GastroMax piping set.
3. Bake for 2 minutes in 175° C until the meringue is golden brown.
4. Decorate the way you want. In the picture there are crushed macaron shells on top.