Blueberry pie

200 g butter

5 dl milk

1 kg flour

2 dl sugar

50 g yeast

2 eggs

1 tsp salt

1 tbsp cardamom

For the stuffing:

500 g blueberries

100 sugar

2 tbsp potato starch

Warm up the milk.

In a large bowl, dissolve the yeast in the warm milk.

Add the 2 dl sugar, cardamom, 1 egg and salt. Stir up ingredients.

Add the softened butter and half of the flour.

Add more flour until the dough does not stick to the bowl any more.

Cover the dough and let it rest in a warm place for 20 minutes.

Knead and roll the dough out on a floured surface to fit the baking dish.

Place a greaseproof paper on the baking dish and transfer the dough sheet.

Trim edges of the dough if necessary.

Mix berries with sugar and starch. Pour berries mixture onto the dough sheet.

Brush edges with beaten egg. 

Bake the blueberries pie in 200 c for about 25 minutes.

Cool the pie down and remove it from the baking dish.

Vanilla ice cream and berries melba will crown this pie when serving.

The blueberries used in this pie you see in the picture, have been collected by me and my wife from a forest nearby our home.

The freshness of berries really do matter.