Frozen blueberry pie

Airy pie with bright and juicy berries! The pie turns out to be very tender, blueberries give the pie juiciness, but currants, raspberries or cherries will do instead (but to be honest, it turns out especially tasty with blueberries). It is better to bake such a pie in a large form, so that it is not too high, so it is baked much faster. Help yourself!

Irisha

The author of the recipe

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Composition / ingredients

Servings:

Flour

320

Sugar

200

Baking powder

Chicken eggs

Kefir (I have homemade sour milk)

200

Sour cream (fat content 10-15%)

150

Vegetable oil

Blueberries

200

Translation table of volumetric measures

Nutrients and energy value of the recipe composition

By weight of the composition:

Proteins 10 % 5 g

Fats 23 % 12 g

Carbohydrates 67 % 35 g

258 kcal

GI: 8 / 0 / 92

Step-by-step cooking

Cooking time: 1 h

Step 1:
Ingredients. Pre-defrost the blueberries, put them on a sieve and let the excess liquid drain.
Step 2:
Eggs are ground with sugar, you do not need to beat until fluffy, just mix with quick movements.
Step 3:
To the egg mixture, add kefir (or as I have homemade sour milk), sour cream and vegetable oil, if desired, you can add vanilla sugar.
Step 4:
In a separate bowl, sift flour with baking powder and a pinch of salt. Stirring, pour the liquid part into the flour and knead the dough with quick movements.
Step 5:
Add thawed blueberries, mix several times, the dough is ready.
Step 6:
We put it in a baking dish (we take a large form, I have somewhere 35x25). And we send it to a preheated 180 C oven for 40 minutes (the time is approximate, the baking time depends on the height of the pie!). We check the readiness with a skewer! If after 40 minutes the top of the pie is browned, and inside it is still raw, cover it with foil on top and bake until ready.
Step 7:
We take the finished pie out of the oven, let it cool completely, cut it into portions, sprinkle with powdered sugar and serve it to the table. Bon appetit!