Monday, 26 August 2013

Shortcrust berry pie

This shortcrust pie can be a base for every sweet pie variation you like. You can use fresh fruits as well as already prepared marmalade which will allow you to create a very delicious pie in a very short period of time :)


For the shortcrust pastry use the recipe form here: My mum's apple pie

For the filling:

  • 250 g strawberries
  • 250 g berries
  • 1/4 cup of sugar
  • 2 tablespoons corn flour
if you are using marmalade, you can take a jar of 250g -300g of your favourite flavour :)


Place the strawberries and the berries in a saucepan over medium heat. Add caster sugar, corn flour and cook, stirring, for 10 minutes or until mixture has thickened and heated through. Set aside to cool down.

Preheat your oven to 180ÂșC. Take your prepared and cooled pastry out of the fridge. Prepare a pie dish around 28cm in diameter. Flour a clean surface and a rolling pin. Cut off the half of your pastry and put that aside. Roll the rest into a circle just over 1.5cm thick. Put your pastry circle into the dish and push it into the sides. Take a fork and make some small holes in the pastry, then put the dish into the oven and prebake for about 15min. Take it out and cool down.

Fill your pastry case with your berry mixture (or marmalade). Take the remaining half of the pastry and roll again over 1cm thick. With a knife cut the pastry into stripes, put them on the top of your apple mouse forming a chequered pattern.

Again put the pie into the oven and bake for another 30min until the top of the apple pie gets a nice golden color.

You can serve it with whipped cream or vanilla ice cream or just plain, it is simply delicious!

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