Blueberry pie

This is a simple recipe that can turn a winter afternoon into a family moment full of love and flavor.


For the dough:

1 tablespoon butter
2 cups of flour without baking powder
1 cup of powdered sugar
1 egg

For the filling:

1 jar of condensed milk *
1 / kg of fresh blueberries
1 lemon juice
1 egg
For decoration:

1 tablespoon butter
1/2 cup of flour
1 tablespoon of cinnamon
1 teaspoon of sugar
* If you want to replace the condensed milk, you can do it with a plain yogurt or lactose-free cream)


Butter a mold and put it to refrigerate while making the dough.

In a bowl put the previously heated butter and sugar, beat by hand until it forms a cream and incorporate the egg. Continue beating for approximately two minutes. Then add the two cups of flour little by little to form a smooth and soft dough.

Remove pan from refrigerator and spread dough with fingers until bottoms and side edges are covered. Refrigerate the dough again for 15 minutes.

Preheat the oven to high heat.

Remove the dough from the refrigerator, pierce with a fork so that globes do not form inside the oven and bake over medium, medium low heat for 30 minutes or until cooked.

For the filling, beat the egg and add the condensed milk or yogurt or cream, then the lemon juice. Once the dough is cooked, distribute the filling over it and spread the blueberries so that they cover a large part of the surface. Return to the oven for another 30 min over medium heat.

In a bowl mix the sugar, flour and cinnamon, melt the butter and drop it on the dry ingredients in the form of a thread, with the fork form small irregular balls.

Once the cooking is finished, remove from the oven and distribute the balls on top. Return to the oven for 7 to 10 min over high heat so that they brown.

Remove and cool to serve.