Blueberry Pie with Yeast Dough Baked in the Oven

Prepare all the necessary ingredients for the blueberry pie with yeast dough in the oven. The egg should be at room temperature, so take it out of the refrigerator in advance. I recommend pre-measuring all the ingredients using a scale.

Dice the apples into small cubes, after washing and removing the seeds.

Put the diced apples and blueberries in a saucepan. Rinse and sort the blueberries carefully, wearing gloves and an apron as they can heavily stain the skin and any surfaces they come into contact with.

If you have frozen berries, you can add them directly to the saucepan without thawing them beforehand.

Add sugar and cornstarch. Thoroughly mix all the ingredients. Slowly bring to a boil while stirring constantly to prevent anything from burning. As the juice heats up, it will thicken. Cook for an additional minute after boiling to thicken the filling.

It is recommended to use sour apples or add a little lemon juice to taste.

Transfer the cooked filling to a wide bowl and cover it with cling film, making sure it touches the filling directly. Leave to cool.

Add dry yeast to warm milk heated to a temperature of 37-40°C, add 1 tsp of sugar (from the total amount) and 3-4 tbsp of flour (also from the total amount).

Thoroughly mix all the ingredients for the starter.

Leave the starter to rise for about 25 minutes. It should increase in size significantly.

In a bowl, beat the chicken egg, sugar, a pinch of salt, and melted butter (not hot).

Add the risen starter to the egg-butter mixture and mix well.

Add a portion of the flour and knead the dough with a spatula. Do not add all the flour at once, it's better to add it gradually. The amount of flour may vary depending on the moisture content of your flour. The dough should be very soft and slightly sticky, do not over-flour it.

Thoroughly knead the dough for 5 minutes. If it sticks a little, use a plastic scraper to help. As you knead, the dough will stick less and less. Transfer to a bowl and cover with plastic wrap.

Leave the dough to rise well (at least 2 times) for 1-2 hours. The rising time depends on the quality of the yeast and the room temperature. If your kitchen is cool, you can place the bowl with the dough in a cold oven or microwave and place a cup of warm water next to it. Close the door.

Punch down and knead the proofed dough for the pie with blueberries a little bit. Set aside 1/3 of the dough and shape it into two balls. Cover the smaller portion of the dough with plastic wrap to prevent drying out.

Roll out the larger ball of dough into a circle with a diameter slightly larger than your baking form, taking into account the height of the edge. I have a 27 cm diameter form. Pre-grease the baking form with oil or line with high-quality parchment paper, then place the dough circle in the form.

Spread the cooled filling evenly over the dough.

Roll out a smaller dough ball into a circle with the same diameter as your pan. Cut it into strips with a decorative knife or a pizza cutter.

Place the dough strips in a lattice pattern.

Trim any excess dough and brush the pie with milk. Let it rest for 20 minutes. This will give the oven enough time to preheat.

Bake in a well preheated oven at a temperature of 180°C for 25 minutes. Before serving, the pie must be cooled on a wooden board. You can sprinkle it with powdered sugar. The blueberry pie made with yeast dough is ready. Enjoy your meal!