I know, this pie is neither vegan nor “gluten free”. Anyway, since my diet is 80% very healthy and 70% vegan, I thought, while it was raining I had to realize a pie. In addition, having done only once a pastry in my life (which was a disaster), I wanted to test a real simple recipe with flour that sticks and butter melts. I would try the gluten free and vegan pie another time because it makes me still really want.
For some time now, I dream before these sublime “american pie” with gorgeous graphics on top and I wanted at all costs to test. For this first attempt, I made simple but I find the result rather nice for a first time, don’t you think?
Anyway, this pie was a delight, I believe in all honesty that this is the best I’ve ever tasted. I chose to do a basic background with almond cream, a bit like a King Cake and I have little sweet blueberries. It was really good, the dough has a biscuit taste. Besides, with the stars that gave me pastry cutter, I made biscuits, perfect with tea!
Finally here is delicious but it takes time. It’s quite complicated, but only one small part will comfort you for the efforts you have provided. This is also why the recipe is in grams and not in the cup, you had to be precise. But with this weekend that promises rainy (if you’re in France), you’ll have time to get started!
Blueberry and almond cream pie
For 6/8 personnes
Preparation time : 1 hour / Cooking time : 45 minutes
Pie crusts :
220 g butter
500 g flour
160 g of sugar
1/2 teaspoon salt
Almond cream :
60 g butter
70g ground almonds
60 g of icing sugar
1/2 tbsp cornstarch
3 full tablespoons sugar cane
1 egg yolk + 1 tablespoon almond milk
Leave the butter at room temperature.
For the dough, beat two eggs in a large bowl, add sugar and salt and continue to beat until pale preparation. It should double in volume. Add the flour and mix with a spatula.
Rub the paste between your fingers like a crumble. Then add the butter softened cube. Work the dough so that uniform tonight and form a ball. Separate into two equal pieces and reconstruct two balls.
Put each piece on a sheet of baking paper, lay over another sheet of baking paper and flatten roughly with a rolling pin. Place 1 hour in the fridge.
For the almond cream, in a bowl, mix the butter with almonds and icing sugar, whip in hand or mixer. Add egg, whisk and add cornstarch. Place 1 hour in the fridge.
Preheat oven to 180°C.
Out both dough and spread. Put one of them in a fairly deep pie pan. Spread the second on a work plan. Remove the baking paper from above and form the desired patterns.
Pierce the dough in the dish with a fork and spread the almond cream.
Pour into pan, covered with dough blueberries (previously mixed with 3 tablespoons sugar). Then file the second dough. Assemble correctly the contour, without hesitating to pull the dough overly. Unify with a fork.
Finally, brush the pastry with the egg yolk mixture and almond milk.
Bake at 180°C for 45 minutes, checking occasionally (I do not know all the ovens).