480gfresh blueberriesavoid frozen blueberries as they release water when cooked
Beat the soft butter and the flour until you get a sandy mixture. Add the icing sugar and beat again. Then add the egg yolk and then the cold water. Mix until the dough forms, and comes away from the edge of the container.
Form a slightly flattened ball, wrap in cling film and refrigerate for about 30 minutes.
Preheat the oven to 180 ° traditional heat.
Roll out the dough on a floured work surface (or between two sheets of baking paper). Grease a 24cm pie ring placed on a baking sheet then place the dough in the pie ring. Line the dough in the corners, pressing the sides well. Cut the excess from the top with a knife.
Place a baking sheet on the dough and add ceramic balls (or dried beans). Bake for 12 minutes.
Place the ground almonds on the pre-baked tart base. Add blueberries. Bake for 15 minutes.
Beat eggs and brown sugar. Then add the cream and vanilla. Once the pie is out of the oven, pour this mixture over the blueberries. Bake for 25 minutes (watch the color of the dough as it varies depending on your oven). Leave to cool then place in the refrigerator before tasting.
This pie can be kept in the refrigerator, ideally in an airtight bell jar, for up to 3-4 days.
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