Blueberry Crow

AUTHOR
Kelley Price
DIFFICULTY
easy
RATING
4 2
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 12
  • 250 g Flour
  • 100 g Butter
  • 1/2 TABLESPOON Vinegar
  • 1/2 TEASPOON Salt
  • 1 Egg Yolk
  • 7-10 Tbsp Flour
  • 7-10 Tbsp Grease
  • 1 package (300 g) frozen blueberries
  • 250 g Whipped cream
  • 2 Eggs
  • 7-10 Tbsp (size M)
  • 4 TABLESPOONS Sugar
  • 1 Egg yolk for spreading

Directions

  1. 1

    Put the flour and cold fat in flakes in a bowl, rubbing both with cool hands. Add 100 millilitres of cold water, vinegar and salt and knead quickly to a smooth dough.

  2. 2

    Cover and put in a cool place for two hours. Roll out the dough on a lightly floured work surface to the size of a sewing tin (30 cm Ø). Grease the mould and line with the dough. Prick the base several times with a fork.

  3. 3

    Press the edge of the dough slightly and brush with whisked egg yolk. Pre-bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for eight to ten minutes. Spread blueberries on the dough. Whisk cream, eggs and sugar and pour evenly over the blueberries.

  4. 4

    Bake at the same heat for a further 25 minutes. Whipped cream is delicious with it.

Nutrition Facts

KCAL
250 kcal
CARBS
23 g
FATS
16 g
PROTEINS
5 g