Fragrant and juicy blueberry pie. The recipe was published in 1896 and remains popular to this day.
I love old books with recipes. When I lived in the States, I was able to visit a small exhibition about the culinary arts.
They were presented devices that are willing to hundreds of years ago. But most of all I was interested in a stand of old books. It sold reprints of old cookbooks.
Cost of these publications for $ 100-200. That kind of money on books, I had not. So I cheated and took a picture of my favorite recipes. Today I share one of them.
Do you have old recipes? Share them in the comments, I'll select the best and publish in his blog.
Flour, 300 gr
Sugar 50g (I cook without sugar)
Butter 226 g (from the freezer)
Cold water 45 g
Cold vodka 30 g (can be replaced by water or another alcohol)
A pinch of salt
All ingredients except the vodka and water, go to the processor bowl and punching to form a sand aggregate. How to cook shortbread dough with hands, I said earlier, leave a link to the instructions at the end.
Trickle pour cold water and vodka. When the dough begins komkovatsya, I shift it in plastic wrap and put away in a refrigerator for 30 minutes.
I am rolling the dough in a layer thickness of about 7 mm. I shift into a form that greased with butter. Excess dough are cut off. Remains thin unrolled and cut into strips.
Starch 30 grams (I use corn)
Zest of 1 lemon
Juice of one lemon
A bit of butter
All ingredients except the butter, stir until smooth. I try to do accurately, to not let blueberry juice.
I shift stuffing to form the dough. Top rubs a little butter. Intertwined strips between a test and spread on top of the filling. The edges of the dough press down to connect the sides and top of the dough. Retractable in the freezer for 10-15 minutes.
Before baking, cover with the egg surface of the dough and sprinkle with sugar. Bake in a preheated oven at 220 ° C for 20 minutes. Then lowers the temperature to 190 ° C and bake until ready (browning). It took me about another 50 minutes.
Ready cake is removed from the oven and give to cool completely. If you want a hot pie, then I give to cool about 20 minutes. When hot, be careful feeding, filling is very hot.
I store the cake in the refrigerator for no more than 3 days. But usually we eat it with his wife sitting 2-3.
What to look for:
✔ Butter beforehand cut into cubes and freeze. If you use oil from the refrigerator, the dough get soft and it is not convenient to be rolled out.
✔ Until the dough is not being used - remove it in the cold. The warm wet gluten dough begins to develop, and it's bad for dough.
✔How to cook shortbread dough with hands
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