Blueberry and Elderberry Pie

Votes: 1

Time: 6 hours 20 minutes
Complexity: easily
Servings: 8 - 10

Treat yourself and your loved ones to a delicious closed pie with a thick and juicy blueberry filling, the flavor of which is perfectly enhanced by elderflower liqueur, added to both the dough and filling. The dough is mixed with butter and shortening and then chilled in the refrigerator for several hours. This creates a delicious, crumbly crust. Sandwich candied berries, dusted with flour and drizzled with aromatic liqueur, between two sheets of rolled-out dough and bake until golden brown. Serve the blueberry pie chilled, once the filling has set slightly. A scoop of ice cream makes a wonderful accompaniment.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cake

3 and 1/4 cups all-purpose flour, plus extra for dusting
3 tablespoons of sugar
1 teaspoon of salt
165 g very cold butter, cut into small pieces
1/3 cup very cold cooking fat, cut into small pieces
2 tablespoons elderflower liqueur (such as St. Germain) or elderflower juice

Filling

8 cups fresh blueberries (about 8 cups)
3/4 - 1 cup sugar (depending on the sweetness of the berries) + extra for sprinkling
0.5 cups flour
2 tablespoons elderberry liqueur or juice
A pinch of salt
1 large egg

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: shortcrust pastry, eggs, elderflower liqueur, blueberry

Cooking the dish according to the recipe:

Knead the doughIn a food processor, combine the flour, sugar, and salt and pulse until combined. Add the butter and shortening, pulse until the pieces are the size of large peas. With the processor running, gradually add the elderflower liqueur and 1/3 cup ice water until the dough comes together. Turn the dough out onto a lightly floured surface and gently knead until smooth.
Divide the dough in half and place it on two pieces of plastic wrap; use the wrap to form each half into a disk. Wrap tightly and refrigerate for at least 1 hour or overnight.

Meanwhile, prepare the filling.In a large bowl, combine blueberries, sugar, flour, elderflower liqueur, and salt. Let sit until juicy, about 30 minutes.
Position a rack with a baking sheet in the lower third of the oven and preheat to 220°C.
On a lightly floured surface, roll out one disk of dough into a 30cm (12") circle. Place it in a 22cm (9") pie pan, pressing it into the bottom and sides. On a lightly floured surface, roll out the second disk of dough.
Mix the berries again and spoon the mixture into the prepared pan. Moisten the edge of the dough with cold water and cover it with the second layer of dough; gently press the edges of both layers of dough together. Tuck the overhanging dough under the pie and crimp the edges. Make a few slits in the top to allow steam to escape. Beat the egg with 1 teaspoon of water. Brush the pie with the egg mixture and sprinkle lightly with sugar.
Place the pie on the hot baking sheet and bake for 15 minutes. Reduce the oven temperature to 350°F (175°C); bake until the top crust is golden brown and the filling is bubbling, about 55 minutes more. If the pie is darkening too quickly, cover it with foil. Transfer the finished pie to a wire rack and let cool for at least 4 hours before serving.