Blueberry Pie with Crumble

Yeast dough:

Heat milk to lukewarm. It should be about body temperature. Crumble in the yeast and add 1 pinch of sugar. Stir everything well. Cover and let rise in a warm place for 5-10 minutes.

In the meantime, melt light butter. Cool again, but do not solidify. Shake flour through a sieve.

Add liquid egg, light butter, flour and salt to yeast milk form. Mix everything together and knead until hearty. Cover and let rise for another half hour until dough has doubled in volume.

Crumble:

Sift flour. Melt light butter at low temperature. Mix both with sugar, vanilla sugar and salt with the dough hook of the hand mixer to make crumbles.

Preparation:

Preheat the oven to 200 degrees. Select, rinse and drain the blueberries. Grease the baking pan.

Knead the risen dough heartily a second time and roll it out on a lightly floured work surface. Line baking pan with it.

Spread half of the crumble evenly on the bottom of the dough. Form the blueberries on top. Cover with the remaining crumble. Bake the cake for 25 minutes.

If using a cake springform pan, unmold the cake and cool on a cooling rack. If the cake was baked in a porcelain pan, it can be cooled and served in it.

Just before, dust edge of cake generously with confectioners’ sugar.

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