Instructions
- Rub flours, cold butter, and 30g sugar into dough; press into 26cm pie pan.
- Whisk sour cream, egg, remaining sugar, and vanilla together.
- Spread bilberries across the base and pour sour cream custard over.
- Bake at 200°C for 30-35 minutes until custard is set and edges are crisp.
- Cool completely before serving.
Conseil du cueilleur
True wild bilberries have deep blue-purple flesh that creates an iconic violet custard.
