Pot Pie with Blueberries

On flour, powdered sugar, butter and yolks knead a shortcrust pastry. Let rest for 1/2 hour.

Grease the cake tin and sprinkle with breadcrumbs. Roll out the shortcrust pastry and place it in the tart pan and pull up the edge.

For the curd filling, beat eggs, powdered sugar, vanilla sugar until foamy and sift cornstarch over the top and stir in. Stir in the curd and stir in the melted butter and milk.

Finally, fold in the blueberries and pour the curd filling into the pie dish.

Bake the pot pie with blueberries at 180 °C for about 1 hour.

Preparation Tip:

The pot pie with blueberries is also great to bake in slice form with a frame.

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