Blueberry pie from Le Risoud

Serves 6 

Pie pastry 
10 gr. of yeast 
½ dl of milk 
300 gr. of wheat flour 
A pinch of salt 
120 gr. of softened butter 
60 gr. of sugar 
1 egg 

Mix thoroughly all the ingredients. Let the pastry ferment until double-sized; roll it ½ cm thick and let it ferment another 20 minutes.
 
Filling
600 gr. of blueberries 
100 gr. of sugar 

Cover a greased and floured pie dish with the pastry and fill it with blueberries and sugar. Bake in oven 35 – 40 minutes, 180 – 200°C. Add sugar when ready, if necessary. 

Enjoy your pie!