Blueberry Pie with Milk Jelly
Baking and Desserts | American cuisine
⏳ Time
1 hour 30 minutes + 3 hours
🥕 Ingredients
11
🍽️ Servings
8
Description
You can use regular sugar instead of fructose. And instead of milk, you can use sour cream for a richer pie.
Ingredients
- Margarine - 1.8 oz
- Fructose - 7 tablespoons
- Chicken Egg - 1 piece
- Wheat Flour - 7.1 oz
- Baking Powder - 1 teaspoon
- Oat flakes - 3.5 oz
- Fresh Berries - 17.6 oz
- Starch film - 1 tablespoon
- Milk - 17 fl oz
- Gelatin - 2 tablespoons
- Orange zest - 1 teaspoon
Step by Step guide
Step 1
Melt the margarine at room temperature and beat it with fructose (1–2 tablespoons) and the egg.
Step 2
Mix the flour with the flakes and fructose (1–2 tablespoons), then add the baking powder.
Step 3
Combine everything together. Add the orange zest.
Step 4
Knead until it reaches a dough-like consistency. If the dough is too stiff, you can add a drop of milk; if it's too wet, add more flour. Let the kneaded dough rest in the refrigerator for about 20 minutes to allow the flakes to soak and soften.
Step 5
Preheat the oven to 392°F. Grease the baking dish with margarine. Spread the dough in the dish in a thin layer and create high edges to hold the filling. Don’t forget to poke it with a fork to prevent it from puffing up. Bake for 15–20 minutes.
Step 6
In the blueberries, sift in a tablespoon of fructose and a tablespoon of starch. Gently mix and place in the dish. Bake for another 15 minutes. Check for doneness with a toothpick. Let the finished pie cool.
Step 7
While the dough is baking, dissolve the gelatin in 100 ml of hot water and gradually pour it into the warm milk (plus fructose). Stir the milk quickly (you can use a mixer). When the milk jelly cools to room temperature, pour it over the blueberries in the pie.
Step 8
Place the pie in the refrigerator until the jelly sets. While the jelly is not completely set but has thickened, you can add the berries so they won’t sink.
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