Closed Shortcrust Pie with Four Types of Berries
Baking and Desserts | European cuisine
⏳ Time
55 minutes
🥕 Ingredients
8
🍽️ Servings
8
Description
Closed shortcrust pie with four types of berries
Ingredients
- Sugar - 1 cup
- Corn Starch - ¼ cup
- Butter - 2 tablespoons
- Serviceberries - 8.5 oz
- Fresh Berries - 8.8 oz
- Raspberry leaves - 7.9 oz
- Strawberry - 6.7 oz
- Shortcrust Cake Mix - 17.6 oz
Step by Step guide
Step 1
Preheat the oven to 374°F.
Step 2
Roll out half of the pastry and place it in a round baking dish lined with foil. In a large bowl, mix sugar, cornstarch, and softened butter. Gently fold in the blueberries, raspberries, blackberries, and thinly sliced strawberries. Spread the berries over the pastry.
Step 3
Roll out the remaining pastry and place it on top of the berries, sealing the edges tightly. Make small cuts in the pastry. Bake for 45-50 minutes, until the filling starts to bubble. If the pastry begins to burn, cover the pie with a sheet of foil.
Step 4
Cool in the dish for 3 hours, cut into segments, and serve.
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