- flour - 2 1/2 cups (plus flour for the working surface)
- salt - 1 teaspoon
- chopped chilled butter - 2 pieces (1 glass)
- iced water - 1/4 Glass
- blueberries - 8 cups (filling)
- sugar - 1/2 cup (filling)
- cornstarch - 1/4 Cups (filling)
- freshly squeezed lemon juice - 1 st. spoon (filling)
- lemon peel - 1 st. spoon (filling)
- unsalted butter - 2 items. spoons (filling)
- yolk - 1 piece
- thick cream - 1 st. a spoon
1. In a bowl of a food processor, mix the flour and salt. Add chopped butter and mix until the mixture resembles a large crumb, about 10 seconds. While the combine is working, pour in ice water and mix for no more than 30 seconds. The dough should not be wet and sticky. If the dough is too loose, add a little more water, 1 tablespoon at a time. 2. Place the dough on a clean work surface. Divide in half, shape the disc and wrap each half in polyethylene. Put in the refrigerator for at least 1 hour or at night. The dough can be frozen for up to 1 month, and then thawed before use. 3. On a lightly floured sheet of parchment paper, roll one part of the dough into a disc of 30 cm in diameter. Shake the excess flour with a brush and lay out the 22 cm cake mold, pressing it against the surface. Form a canopy 1 cm at the edges. Roll out the remaining dough in the same order and lay it on a baking tray, you are covered with parchment. Put the refrigerator tests for 30 minutes. 4. Lay the blueberries in a large bowl. Take a couple of handfuls of blueberries and crush in your hands. Add sugar, starch and lemon juice, mix. 5. Put the blueberry mixture on a chilled pie crust. Top with pieces of butter. 6. Cover with the top half of the chilled dough and protect the edges. Make a few cuts with a knife at the top of the dough, so that when baking leaves steam. In a small bowl, beat the egg yolk with cream. Use a brush to grease the surface of the cake. Freeze or cool the cake for 30 minutes. 7. Meanwhile, heat the oven to 200 degrees, with a rack in the lower third. Put the cake on the parchment lined with parchment. Bake until golden brown, about 20 minutes. 8. Lower the temperature of the oven to 175 degrees and continue baking until a deep brownish brown crust until the filling thickens and starts to bubble, from 40 to 50 minutes. Put the cake on the grate until it is completely cooled.
Servings: 10