Blueberry crumble pie - a beloved treat that will take your breath away!
Blueberry crumble pie with cream filling is a familiar classic. The cream filling makes the blueberry pie juicy and fresh. The soft and crumbly base is baked with shortcrust pastry. The shortcrust pastry on top crowns the whole pie.
Base:
100g butter or margarine
3/4 dl sugar
1 egg
2 1/2 dl wheat flour
1 tsp baking powder
Filling:
1 jar (200g) cream filling
3/4 dl sugar
2 tsp vanilla sugar
1 egg
300g blueberries
Crumble mixture:
50g butter
1/2 dl sugar
1 dl wheat flour
1 tsp vanilla sugar
- Cream butter/margarine and sugar, add egg
- Mix dry ingredients together and add to mixture
- Grease (ø 26 cm) pan and press dough onto bottom and sides
- Place blueberries on top
- Mix filling ingredients together and pour over blueberries
- Pinch together crumble mixture ingredients with soft butter
- Spread crumble mixture over pie
- Bake at 200 degrees on bottom rack of oven for about 30 minutes
Enjoy with vanilla sauce or vanilla ice cream - you are closer to the magic and flavors of Lapland
