Recipe Ingredients

Recipe Cooking and Preparation Method

Dissolve the yeast into lukewarm milk in a mixing bowl. Add the sugar, salt, cardamom and egg and stir ingredients together. Add half of the flour and knead into a soft dough. Mix the soft margarine or butter into the dough and add as much of the remaining flour as is needed. The dough is ready when it no longer sticks to the bowl or to your fingers. Cover the mixing bowl with a kitchen towel and prove in a warm place for approximately 30 minutes.

Pour the dough onto a floured baking board, knead and roll out with a rolling pin into a thin sheet (slightly bigger than a baking tray). Place the sheet onto a baking tray covered with a greaseproof paper. Trim the edges. (From the extra dough you can form crosswise strips to decorate the top of the pie). Prove for 30 minutes.

Mix together the blueberries, sugar and potato starch in a mixing bowl and pour the mixture onto the sheet. Raise the edges. Decorate the top of the pie with crosswise stripes. Brush the dough with a beaten egg. Bake the blueberry pie at 175 - 200 degrees Celsius for approximately 30 minutes, until the crust is golden brown.

Food Serving Suggestion

Serve the Blueberry Pie warm or cold as it is, or with vanilla ice cream or vanilla sauce.