Blueberry pie

Preparation – 20 minutes + resting time

Start by making the pie crust. Mix flour, a pinch of salt and 80 grams of sugar. Cut the cold butter into cubes and add it 1 piece at a time to the flour mixture.

The dough will look crumbly. Add 1 egg and keep kneading until it comes together as a ball of dough. Wrap the dough ball with cling film and let it rest in the fridge for about an hour. When the dough is cold, it is easier to roll out.

Preheat the oven to 175 degrees celsius and grease a pie dish with butter.

Dust your work surface and rolling pin with flour and roll out the dough. Line the pie dish with the dough and press it in well with your hands.

The dough is very soft, so if it starts to tear, you can easily press it back together with your fingers. You can use the leftover dough for the stars.

Finishing the blueberry pie – 1 hour + waiting time

Mix the eggs with the sugar, yoghurt and vanilla extract until smooth. Stir in the blueberries and pour the filling into the pie crust.

Cut out stars from the remaining dough and carefully place them on top of the filling.

Carefully place the blueberry pie in the oven and bake for around 45 minutes. The cake is done when the filling has set and the dough has turned a nice golden brown.

The filling will set slightly in the fridge, but check to make sure that it isn’t runny after baking. The exact baking time depends on your oven.

Let the blueberry pie cool completely, dust with a little icing sugar if desired. Enjoy!