Easy homemade blueberry pie

• Prepare everything you need. Wash the blueberries, sprinkle on a towel and dry well or let dry naturally.
  

Dough

• The dough is the fastest to knead in a food processor. Put flour, cold butter, sugar, salt and baking powder in a bowl.
  150 g flour, 80 g butter, 40 g sugar, 1 pinch salt, ½ tsp baking powder
  
• With a few clicks of the start button, turn everything into a crumb, break an egg.
  1 pc egg
  
• Knead a soft, non-sticky, buttery dough.
  
• Distribute the shape with your hands, making the sides 3-4 cm high. The diameter of the pie will be 20 cm. Prick the dough with a fork and put it in the refrigerator while you are filling.
  

Filling

• In a bowl, break an egg, add sugar.
  1 pc egg, 40 g sugar
  
• Mix until the crystals dissolve, add sour cream.
  300 g sour cream
  
• Put blueberries on the dough.
  1 cup blueberry
  
• Pour the sour cream-egg mixture.
  
• Transfer to the oven and bake at 170℃ for 20 minutes, and then turn off the heating and leave the blueberry pie inside for an hour.
  
• Take it out and, after completely cooling down, put it in the refrigerator for a couple of hours to stabilize, because the filling is very tender. Blueberry pie is ready.