Ingredients

For the Dough:

80 grams (0.5 cup) butter
150 grams (1.25 cups) flour
40 grams (3 tablespoons) sugar
1 egg
1 teaspoon baking powder
We recommend:

For the Filling:

350 grams (1.5 cups) cottage cheese
50 grams (0.5 cup) sour cream
60 grams (0.5 cup) sugar
2 eggs
20 grams (2 tablespoons) flour
Vanilla
400 grams (2.5 cups) blueberries
1 tablespoon cornstarch
We recommend:

For the Crumble:

50 grams (0.25 cup) butter
40 grams (3 tablespoons) sugar
80 grams (0.75 cup) flour
We recommend:

Instructions

Step 1

Prepare the Dough

Mix flour, sugar, and baking powder together.
Add cold butter chopped into small pieces (or grated).
Rub with hands until crumbly. You can also use a food processor.
Add egg and knead the dough.
Roll out the dough on a floured surface and gently transfer it to the baking mold, creating high edges.
Pierce the bottom with a fork in several places. Refrigerate while preparing the filling.

Step 2

Prepare the Filling

Mix cottage cheese, sour cream, sugar, eggs, flour, and vanilla together.
Blend until smooth. If cottage cheese is chunky, it's better to press it through a sieve.
Mix blueberries with cornstarch.

Step 3

Prepare the Crumble

Mix flour, chopped cold butter, and sugar together.
Rub with hands until crumbly.

Step 4

Assemble and Bake

Take out the mold with the dough.
Pour in the cheese filling and gently shake to evenly distribute.
Top with blueberries in an even layer, then sprinkle the crumble on top.
Bake in a preheated oven at 180°C (350°F) for 40-45 minutes until the filling sets.
Turn off the oven and let the pie sit for an additional 10-15 minutes (you can slightly open the door).
Allow the pie to cool completely and refrigerate for several hours, preferably overnight.

Servings

🫐 **Serving Suggestions** ✨

Unlock the full potential of this Blueberry Crumble Pie by serving it with a few delicious accompaniments. For a classic touch, enjoy a slice with a scoop of **vanilla ice cream** – the creamy coolness of the ice cream pairs perfectly with the warm pie. 🍦

If you prefer a creamier finish, a dollop of **whipped cream** will elevate the texture and add a lightness to each bite. Top it with a sprinkle of **powdered sugar** for that extra sweetness and a touch of elegance. 🥄

For those hosting a special brunch or party, serve the pie alongside a lovely **fruit salad** or **fresh berries** to amplify the fruity notes and make the treat more refreshing. 🍇🍓

Want to get a bit adventurous? Drizzle a bit of **lemon glaze** over the top of each slice for a tangy kick that complements the blueberries beautifully. 🍋✨

Equipment

Mixing Bowls

Have at least two sizes on hand – one for the dough and crumble, and another for the filling. Glass or stainless steel is preferable for easy cleaning.

We recommend:
Food Processor

Great for cutting the butter into the flour quickly, achieving a perfect crumbly texture.

We recommend:

Variations

🌿 **Gluten-Free Variation**:

Replace the all-purpose flour in the dough and crumble with a **gluten-free flour blend**. Ensure the blend is suitable for baking to get the right texture.

🍰 **Vegan Variation**:

For the dough, swap butter with **vegan butter** and use a **flaxseed egg** (1 tablespoon ground flaxseed mixed with 3 tablespoons water) in place of the regular egg. For the filling, use **vegan cream cheese** and **dairy-free sour cream**, and for the crumble, use **vegan butter** again. Make sure all ingredients are certified vegan. 🌱

Faq

  • How do I avoid a soggy bottom crust?

    Ensure the dough is well-chilled before adding the filling. Also, make sure to pierce the bottom with a fork to allow steam to escape.

  • Can I use frozen blueberries?

    Yes, you can use frozen blueberries, but make sure to thaw and drain them well to avoid excess moisture in the filling.

  • How do I prevent my crumble from sinking?

    Ensure the crumble is well-crumbly and evenly spread over the blueberries before baking. Adding small amounts and gently shaking the pan helps as well.

  • What’s the best way to blend the filling?

    Use a food processor or blender to ensure the cottage cheese mixture is smooth. Pressing the cottage cheese through a sieve beforehand can also help.

  • How do I store the pie?

    Once cooled, cover the pie with plastic wrap or aluminum foil and store it in the refrigerator. It can last for up to 5 days.

  • Can I make this pie ahead of time?

    Absolutely! This pie actually tastes better the next day, so you can prepare it the night before and refrigerate it for an easy dessert the next day.

Nutrition facts

Blueberry & Cottage Cheese Pie
Recipe Yield:8 servings
Calories:Approximately 325 calories per serving
Calories (Min - Max):300 - 350
Total Fat:18g
Saturated Fat:10g
Protein:7g
Total Carbohydrate:35g
Total Sugars:20g