Blueberry Crumble Pie
- 1 packet Puff pastry dough (frozen, 450 grams)
- For the crumble
- 250 grams Pastry flour
- 125 grams sugar
- 1 tablespoon lemon zest
- 1 tablespoon Orange zest
- 100 grams butter
Thaw puff pastry.
For the crumble: combine flour with sugar, grated lemon and orange zest and butter, process until crumbly.
For the topping: combine quark with pudding and vanilla sugar. Add flour and eggs, whisk until smooth. Rinse and dry blueberries.
Roll out puff pastry to the size of baking pan. Rinse baking pan with cold water and line pastry in it, making an edge all around. Spread with cream and arrange blueberries on top. Sprinkle with crumble and bake in preheated oven at 200°C (approximately 400°F) for about 30-40 minutes. Remove from the oven and cool. Dust with powdered sugar and cut into pieces. Serve.