Mustikkapiirakka

Ingredients

• 80 g Butter
• 75 g Sugar
• 1 pcs Egg
• 120 g Wheat Flour
• 0.5 tsp Baking Powder
• 180 g Blueberries
• 1 tbsp Potato Starch
• 1.5 tsp Vanilla Sugar
• 120 g Crème Fraîche
• 1 pcs Lemon
• 0.25 tsp Salt

Method

1. Heat the oven to a hot baking temperature so the {butter}-rich base sets quickly and bakes up tender rather than greasy.
2. In a bowl, cream {butter} with {sugar} and a pinch of {salt} until slightly lighter. Beat in {egg}, then fold in {wheat_flour} and {baking_powder} just until a soft dough forms.
3. Press the dough into a small buttered tart pan or ovenproof dish, pushing it slightly up the sides for an even crust.
4. Toss {blueberries} with {potato_starch}, {vanilla_sugar}, a little {sugar}, and finely grated zest from {lemon} so the filling stays glossy and bright as it bakes.
5. Spread the {blueberries} over the crust in an even layer, leaving the edges exposed so they color well.
6. Bake until the crust is lightly golden, the {blueberries} have slumped, and their juices bubble thickly at the edges. Rotate once for even color.
7. Stir {creme_fraiche} with a little {vanilla_sugar} and a few drops of {lemon} juice until smooth and softly fragrant.
8. Let the pie cool briefly so the filling settles, then serve warm with the {creme_fraiche} mixture for a cool, tangy finish.