Mix together the ingredients for pie crust. Press into a pie dish and put the dish in the freezer for about 20 minutes. Bake pie shell in middle of oven at 200C for about 15 minutes. Tear chops and sprinkle it in the pie plate. Beat butter and sugar porous. In another bowl, whisk one egg white until stiff.

Rinse the blueberries and crush them lightly with a spoon. Mix blueberry cake with butter mixture and fold down the beaten eggs, BEAT egg whites are not down for the disappearance of the porous. Pour mixture into mold on top of the almond paste. Brush with egg yolk.

Bake the pie for about 45 minutes in the middle of the oven at 175 grader.

Serve;
the loosely whipped cream.

If you want to be a little healthier you can replace the cream with marsansås made with skim milk.

Pajdeg;
3 cup flour
100 g butter
3 shingle Inc.
3 tablespoon water

FILLING;
100 g almond paste
100 g butter
1 cup granulated sugar
2 Egg Whites
4 dl acidic blueberry
egg yolk for brushing or melted margarine
whipped cream 1 tsp vanilinsocker for serving