Sand the platter. Fresh summer blueberry that can be replaced with any berries and fruits. They can be frozen and canned. Easy smetana the filling tastes like pudding, makes this pie special. A great dish for summer, which is always fresh and cool.
|Cooking time 30 minutes||Number of servings 8|
On the form, with a diameter of 24 cm
Prepare the shortbread dough:
Sift the flour into a bowl, add a pinch of salt, sugar and vanilla sugar.
Put sliced small pieces of butter. Butter with flour grind in a food processor or chop with two knives. The mixture should resemble fine crumbs. Add the yolk.
Knead the dough and roll it into a ball. Wrap the dough in plastic wrap and put into the refrigerator for 30-60 minutes.
Roll the dough and spread the bottom and sides of the form for the cake to form bumpers. Put the form with the dough in heated to ~200°C oven and bake testnow the crust for ~10 minutes.
Blueberries to sort, wash and dry.
At the bottom of the baked crust spread blueberries and sprinkle the berries with sugar (4 tablespoons).
Prepare the filling:
In a bowl put eggs, sour cream, sugar, vanilla sugar, add starch and beat well.
Pour pie creamy egg filling.
Bake in the oven for ~20 minutes at a temperature of ~200°C.
Get your yummy!
I recommend to store in refrigerator and eat with your favorite drinks cold.