Blueberry Vanilla Pie
By: T and T
Published: Saturday, October 9, 2010 - 1:06am

Ingredients




Dough:
(Mold diameter 23 cm)
100 grams plain flour
50 grams ground almonds
50 grams roughly chopped almonds
70 grams butter
salt
50 grams powdered sugar
1 grated zest of lemon
Custard:
1 egg
2 bags of vanilla sugar
100 milliliters whipped cream
1 teaspoon density (corn starch)
1/2 vanilla pod
2 tablespoons vanilla extract
Blueberries filling::
500 grams blueberries
50 grams sugar
1 juice of lemon
1 tablespoon density
2 tablespoons sliced almonds

Preparation

1 Dough: 2 Combine flour, sugar, salt, lemon zest and finely ground almonds. 3 Add the chopped butter to make the shortcrust dough. 4 Finally stir in the roughly chopped almonds. 5 Leave the dough for a short time/15minutes in the refrigerator, than roll it. 6 Or press it right away  into the mold and punch the dough with a fork. 7 Leave for 15 minutes in the freezer. 8 Preheat oven to maximum. 9 Custard: 10 Mix the egg with the vanilla sugar, add density and flavor of vanilla. 11 Half of vanilla pod put in cream and add to boil. 12 When boil remove the pod. 13 Scrape the seeds and add to the cream. 14 Remove cream from heat, stirring constantly and pour the egg mixture. Quite a short return to the fire that starts to thicken. 15 Leave aside to cool slightly. 16 Blueberries filling: 17 Half of blueberries mix with sugar, lemon juice and density. 18 Cook over medium heat stirring constantly, until it starts to thicken. 19 Set aside to cool. 20 Removethe mold from the freezer. 21 Pour the egg mixture. 22 Bake, pre-reducing the temperature to 200 ° C/392F  for 20 minutes. Remove, pour in the filling of blueberries, and bake the next 5-7 minutes. 23 Leave to cool. 24 On cooled pie arrange the remaining half of fresh blueberries. 25 Lightly sprinkle with granulated sugar and sliced almonds