Meringue pie with blueberries

I adore meringue and I adore blueberries. Combine the two and you get a match made in heaven.
There is not a lot I can tell you about this pie. Blueberries are certainly not in season at the moment, but I had a craving for them and they were not at all expensive.
I enjoyed them first just on their own and later decided to just them in this wonderful pie.
Meringue pie is traditionally made with lemon flavor, but I cant be bothered with that. Sure its nice on a hot summers day, but for now I just stick to my berries.

INGREDIENTS

140 grams flour
1 teaspoon of baking powder
60 grams of butter (room temperature)
100 grams of granulated sugar
1 egg
1 teaspoon of vanilla extract
80 ml milk
250 grams blueberries
1/2 teaspoon of cream of tartar
100 grams of granulated sugar
5 egg whites
1 teaspoon of vanilla extract

Start with beating the butter light and fluffy. To do this right it is so important to let de butter come to room temperature.
Then add the sugar and beat this till you get a nice sugary butter batter.
Now poor in the vanilla and the egg and combine this into one sticky dough.
The time to poor in the flour and the milk has arrived, but be careful, you should add a little bit of flour and a little bit of milk, mix it well and then repeat. Don’t go pouring it all in at once!
Now take a big pie dish (best a shell dish) and place some baking foil on the bottom, the side you grease with some butter of vegetable oil.
Add the blueberries to the cake batter and spoon them in carefully. Don’t break them.
Poor the batter into the dish and place it in a preheated oven on 180 degrees for about 30 minutes.

In the meantime we’ll start making the meringue.
Beat the egg whites and cream of tartar together. When you start to get soft peaks, drizzle in the sugar while constantly beating. It is very important that you keep beating so that your eggs become very stiff. At the last moment poor in the vanilla extract.

After 30 minutes the pie is ready to come out of the oven. Let the it cool for a couple of minutes before applying the meringue on top of the pie.
Place the pie back into the oven for another 15 minutes (or until the meringue becomes golden brown). Don’t forget to turn the heat down to 150 degrees.
Let the pie cool down to room temperature and pop it into the fridge for another 2 hours.

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