Ingredients:
500g blueberries
1 sachet topping pie
Short crust pastry
125g flour
pinch of salt
55g butter, cubed
2-3 tbsp cold water
Custard:
2 egg yolks
30g
sugar
1 sachet of vanilla sugar
16 g flour
16 g corn starch
30 cl of milk
Preparation:
Put the flour and salt in a large bowl and add the cubes of butter.
Use your fingertips to rub the butter into the flour until you have a mixture that resembles coarse breadcrumbs with no large lumps of butter remaining. Try to work quickly so that it does not become greasy.
Stir in just enough of the cold water to bind the dough together.
Wrap the dough in cling film and chill for 10-15 minutes before using.
Line a pie dish with the pastry, cover with dried beans. Bake 40 min at 210 °C.
Let the pastry cool down.
Bring the milk to boil. Meanwhile, whisk the egg yolks and sugar. Add the flour and the cornstarch. Slowly pour the hot milk. Lightly beat with whisk.
Pour
into a saucepan. Over low heat, stirring with a wooden spoon, let the preparation thicken. When it starts to the boil, remove from heat and pour into a dish. Let it cool down.
Garnish the piecrust with the custard. Top with blueberries.
Prepare the topping pie according to the instructions on the package. Spoon blueberries with this preparation.
Chill.