Blueberry Vanilla Pie
If you have about 45 minutes to spend in the kitchen, Blueberry Vanilla Pie might be an excellent lacto ovo vegetarian recipe to try. This main course has 4164 calories, 42g of protein, and 259g of fat per serving. This recipe serves 1. For $13.22 per serving, this recipe covers 56% of your daily requirements of vitamins and minerals. It is brought to you by Foodista. 14 people have tried and liked this recipe. If you have ground almonds, density, density, and a few other ingredients on hand, you can make it. Overall, this recipe earns an awesome spoonacular score of 84%. Similar recipes include Vanilla Bourbon Cherry-Blueberry Pie, {No Bake} Vanilla Bean Cheesecake Blueberry Pie, and Vanilla Blueberry Muffins.
Servings: 1
Ingredients:
2 tablespoons sliced almonds
500 grams blueberries
240g Butter
1 egg
50 grams ground almonds
1 juice of lemon
1 grated zest of 1 lemon
120g Plain flour
50 grams powdered sugar
salt
200g Sugar (reduced to 170g)
1 tsp Vanilla extract
1/2 vanilla pod
2 bags of vanilla sugar
100 milliliters whipped cream
1 tablespoon density
1 teaspoon density (corn starch)
Equipment:
Cooking instruction summary:
- Dough:
- Combine flour, sugar, salt, lemon zest and finely ground almonds.
- Add the chopped butter to make the shortcrust dough.
- Finally stir in the roughly chopped almonds.
- Leave the dough for a short time/15minutes in the refrigerator, than roll it.
- Or press it right away into the mold and punch the dough with a fork.
- Leave for 15 minutes in the freezer.
- Preheat oven to maximum.
- Custard:
- Mix the egg with the vanilla sugar, add density and flavor of vanilla.
- Half of vanilla pod put in cream and add to boil.
- When boil remove the pod.
- Scrape the seeds and add to the cream.
- Remove cream from heat, stirring constantly and pour the egg mixture. Quite a short return to the fire that starts to thicken.
- Leave aside to cool slightly.
- Blueberries filling:
- Half of blueberries mix with sugar, lemon juice and density.
- Cook over medium heat stirring constantly, until it starts to thicken.
- Set aside to cool.
- Removethe mold from the freezer.
- Pour the egg mixture.
- Bake, pre-reducing the temperature to 200 C/392F for 20 minutes. Remove, pour in the filling of blueberries, and bake the next 5-7 minutes.
- Leave to cool.
- On cooled pie arrange the remaining half of fresh blueberries.
- Lightly sprinkle with granulated sugar and sliced almonds
Step by step:
Add the chopped butter to make the shortcrust dough.Finally stir in the roughly chopped almonds.Leave the dough for a short time/15minutes in the refrigerator, than roll it.Or press it right away into the mold and punch the dough with a fork.Leave for 15 minutes in the freezer.Preheat oven to maximum.Custard
1. Mix the egg with the vanilla sugar, add density and flavor of vanilla.Half of vanilla pod put in cream and add to boil.When boil remove the pod.Scrape the seeds and add to the cream.
2. Remove cream from heat, stirring constantly and pour the egg mixture. Quite a short return to the fire that starts to thicken.Leave aside to cool slightly.Blueberries filling:Half of blueberries mix with sugar, lemon juice and density.Cook over medium heat stirring constantly, until it starts to thicken.Set aside to cool.
3. Removethe mold from the freezer.
4. Pour the egg mixture.
5. Bake, pre-reducing the temperature to 200 C/392F for 20 minutes.
6. Remove, pour in the filling of blueberries, and bake the next 5-7 minutes.Leave to cool.On cooled pie arrange the remaining half of fresh blueberries.Lightly sprinkle with granulated sugar and sliced almonds
Dough
1. Combine flour, sugar, salt, lemon zest and finely ground almonds.
Nutrition Information:
covered percent of daily need
