Dough
- 1 1/2 + 1/3 cups [250 g] flour
- 1/2 cup + 2 teaspoons [125 g] butter
- 1 egg yolk
- 1/4 cup [60 g] sugar
- Pinch of salt
- 1/4 cup [60 mL] water
Filling
- 1 1/2 cups [375 mL] blueberry jam
- 2 tablespoons [30 mL] Kirsch [optional]
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- Preheat oven to 350°F [180°C].
- To prepare dough, using the tips of your fingers, swiftly mix together all dough ingredients [flour, butter, egg yolk, sugar, salt and water].
- Shape dough into a ball; refrigerate dough ofr 1 hour.
- Then roll dough until 1/2-inch [1.3-cm] thick.
- Line a well buttered 9-inch [23-cm] pie plate with dough, prick dough all over with a fork.
- Bake pie shell into preheated oven until golden.
- If needed, prick dough if raising while baking; leave dough to cool slightly, until it holds itself.
- Unmold still warm pie shell onto a serving plate.
- If using, mix Kirsch into blueberry jam.
- Fill warm pie shell with blueberry jam, and serve.
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