Blueberry Sand Cake in a Multicooker

Prepare all the necessary ingredients for the shortbread pie with blueberries in a multi-cooker.

The shortbread dough will be prepared with butter. The taste of the finished pastry depends on the quality of the butter. Choose good quality butter with a fat content of 82.5%. Keep the butter in the freezer until it is very solid before kneading the dough.

The amount of flour added during the dough kneading process may depend on the fat content of the sour cream. The thicker the sour cream, the less flour the dough will take.

Cottage cheese of any fat content will be suitable for the filling. It can be grainy or pasty. The amount of condensed milk to add depends on your taste. It all depends on the level of sweetness you want for the filling.

Blueberries can be fresh or frozen. There is no need to thaw the berries beforehand. Just coat them in flour right before adding them to the filling.

Pour cold water into a large bowl. Gently add the berries. Mix with your hands.

Strain the blueberries in a colander to remove excess water. Transfer to a layered paper towel and let them dry well.

Sift the flour into a deep bowl to remove any impurities and aerate it. Add sugar, salt, and vanilla sugar. Mix with a hand whisk until evenly distributed.

Take the cold butter out of the freezer. Dip it into the flour mixture. Grate it using a large grater, periodically dipping it in flour.

Mix the flour with the butter, rubbing it with your hands. Do it quickly to prevent the butter from melting due to the warmth of your hands. This step can be conveniently done in a food processor or blender. The crumbs will be finer and more even.

Add the egg yolk and sour cream (40 g of the total weight).

Stir with a spoon to moisten all the ingredients.

Quickly knead the dough by hand and shape it into a ball. If the dough does not come together, add a little sour cream and gather the dough. Cover with plastic wrap and refrigerate for 30 minutes to make the dough more dense.

Transfer the cottage cheese to a deep dish. Beat in the eggs.

To make the filling for the blueberry pie in the multicooker tender, you need to blend it with an immersion blender until smooth and without lumps.

Add sour cream (50g) and condensed milk. Stir. You can taste it and add more condensed milk if necessary.

Remove the cold dough from the refrigerator. Place it on parchment paper. Roll it into a thin layer about 3-4mm thick, with a diameter of about 30cm. If necessary, you can dust the parchment with flour. Trim the excess dough in a circular shape. I used a large flat plate to ensure an even edge.

Transfer the rolled out dough together with the parchment paper into the multi-cooker bowl. Mine is 5 liters with a diameter of 22cm. Create borders, approximately 2-3cm high.

Poke the bottom of the dough with a fork. Sprinkle starch. It can be either cornstarch or potato starch. Spread it evenly over the entire dough.

Pour in the curd filling.

Sprinkle dried blueberries over the curd layer.

I had some dough left, so I slightly decorated the pie on top. This is optional as the top layer does not brown in the multicooker. Place the bowl in the multicooker, cover with a lid, and start the 'Baking' program for 50 minutes. For my multicooker, this time will be enough for the pie to cook. Adjust the time according to your own appliance.

After the multicooker program finishes, leave the pie in the bowl for 10-15 minutes. Then remove it from the bowl together with the parchment paper and let it cool completely.

Transfer the cooled pie to a flat dish and serve for dessert. Optionally, sprinkle with powdered sugar.

The sandy pie with blueberries in the multicooker is ready. Enjoy your meal!