Blueberry pie with meringue topping

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.