Ingredients for the shortcrust pastry
1 recipe of crustpastry
1 cup of oats
400g of blueberries
1 cup of sugar
1 tbsp of potato starch
1 cup of almonds
Knead the crustpastry with the oats.
Let it set for 30 min in a warm place under a cloth.
Mix the sugar, and the potato starch.
Gently add it to the blueberries and let it set.
In a blender mix the almonds.
Roll down the crustpastry and place it in a mould. With a fork, stab the crustpastry.
Delay the almond powder.
Then delay the blueberry mix.
In a preheated oven, bake the pie for 40 min at 200°C/ 390°C.
Take it out and let it cool down before serving.
Comment: I like to serve blueberry pie with some cream (if soya, I do add a tbsp of golden syrup).