Blueberry cottage-cheese pie is a light and creamy baked dessert made with cottage cheese and juicy blueberries. This easy blueberry cottage-cheese pie recipe combines a soft, delicate filling with fresh fruit flavor, creating a balanced and not overly sweet cake. Popular in European home baking, it is perfect for family gatherings, coffee breaks, or simple everyday treats.
Blueberry Cottage-Cheese Pie
Print RecipeIngredients
- PIE DOUGH
- 315 Gram (g) flour
- 30 Gram (g) baking soda
- 1 Peck salt
- 240 Gram (g) unsalted butter
- 1 Table spoon (tbsp) sugar
- 100 Millilitre (ml) water
- FILLING
- 250 Gram (g) cottage cheese
- 1 Piece egg
- 3 Table spoon (tbsp) sugar
- 150 Gram (g) blueberry
- 1 Table spoon (tbsp) lemon juice
Instructions
PIE DOUGH
As June-July is the season of blue and red berries you may prepare this easy summer pie, no need special ingredients only cheese and some berries. First si! the flour in a bowl, mix with baking soda a peck of salt and the sugar. Once the mixture is consistent, crush the ice-cold butter with your finger. At the and you should add the ice-cold water to this flour-butter crumb getting a moderately so! pie dough. Put into a plastic bag and set aside into a refrigerator for an hour.
FILLING
For the filling first dispart the egg white and yolk. Just mix the sugar, cottage cheese and egg yolk. Roll out the pie dough approx. 2 mm thin and place into pie pans or just a normal cake pan (I used to lay on baking paper). Form 2 cm tall edge from the dough avoiding flow the filling under the dough. Pile up the cheese filling and put the blueberry on top of. Beat up the egg whites and place on the middle of the pie whith a spoon. Bake the pie in preheated oven on 170 C degree for 20 minutes, take care of the egg white shouldn’t be burnt. If necessary, reduce the temperature to 140 C degree a!er 10 minutes. Best to serve warm.
