Blueberry Shortcake

Votes: 2

Time: 2 hours 15 minutes
Complexity: average
Servings: 8-10

This blueberry pie is incredibly moist and bursting with the vibrant flavor of healthy summer berries. Beneath a crisp shortcrust pastry crust, covered with a delicious orange-sugar glaze, awaits a delicious blueberry filling. To keep it from becoming too watery, mix the berries for the filling with a cup of thick blueberry jam. Spread the filling into the prepared shortcrust pastry pan and top with another layer of pastry. Bake the pie, brush it with glaze, and then let it rest for 8 hours to allow the filling to set. It's best to bake the pie the night before and enjoy its delicious flavor with a cup of tea for breakfast in the morning.

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:

Dough

110g cold butter, cut into pieces, plus a little extra for greasing the pan
3 cups flour + a little for work
2 tablespoons of sugar
1 teaspoon coarse salt
0.5 cup cold vegetable fat, diced

Filling

6 cups blueberries
1 cup of sugar
1 cup blueberry jam
3 tbsp flour, sifted
Juice and grated zest of 1 lemon
A pinch of salt
2 tbsp (30 g) butter, diced

Glaze

0.5 cups of sugar
Juice of 1 orange (about 1/4 cup)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: butter, premium flour, sugar, blueberry, blueberry jam, lemon, Orange juice

Cooking the dish according to the recipe:

Generously grease a 22cm pie pan with butter. Lightly flour a clean work surface.
Prepare the dough: Combine flour, sugar, and salt in a food processor. Add butter and shortening and process until coarse crumbs form. Gradually add 0.5 to 2/3 cup ice water and knead the dough. Scrape down the sides of the processor if necessary.

Place the dough on a floured surface and roll it into a ball. Divide it in half. Roll one piece into a circle 13 inches in diameter and approximately 0.3 cm thick. Carefully drape the dough over a floured rolling pin and transfer it to the pie pan. Press the dough into the bottom and sides of the pan and refrigerate. Roll the second piece into a circle 13 inches in diameter and approximately 0.3 cm thick. Transfer it to a baking sheet lined with parchment paper and refrigerate.
Prepare the filling: In a small saucepan, combine 3 cups of blueberries and 1/2 cup of sugar over medium heat. Bring to a boil and simmer for about 20 minutes, until the mixture has reduced by half. Transfer to a large bowl and add another 3 cups of blueberries, 1/2 cup of sugar, jam, flour, lemon zest and juice, and salt. Stir and let cool completely.
Preheat the oven to 220°C (425°F). Spread the filling into the pie dish. Arrange pieces of butter on top. Place the second piece of dough on a rolling pin and place it on top of the blueberry filling. Trim the overhanging edges, leaving a 4 cm (1.5 in) border, and tuck it under the edges of the bottom dough. Pinch the edges to seal. Using a pastry cutter or a small knife, cut a 2.5 cm (1 in) hole in the top center.
Place the pie on a baking sheet. Bake on the middle rack of the oven for 15 minutes. Then reduce the oven temperature to 175°C and bake for another 30 minutes.
Meanwhile, prepare the glaze: In a small saucepan, combine the sugar, orange juice, and 1/4 cup water and place over low heat. Simmer for about 10 minutes, until the glaze coats the back of a spoon. Open the oven door and pull out the oven rack slightly. Pour the glaze over the entire surface of the cake and into the opening. Reduce the oven temperature to 325°F (160°C) and bake for another 10-15 minutes, until golden brown.
Remove the pie from the oven and let it cool overnight.