Italian Shortcrust Pie with Berry Filling

Baking and Desserts | Italian cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Italian shortcrust pie with berry filling

Ingredients

Wheat Flour - 7.9 oz
Sugar - 5.3 oz
Butter - 7.1 oz
Citrus Zest Mix - ½ piece
Salt - a pinch
Chocolate eggs - 3 pieces
10% cream - 10 fl oz
Powdered Sugar - 2.6 oz
Fresh Berries - 14.1 oz

Step by Step guide

Step 1

Mix flour, 50 grams of sugar, 150 grams of diced butter, lemon zest, a pinch of salt, and 2–3 tablespoons of cold water to make the shortcrust pastry. Wrap in plastic wrap and refrigerate for 30 minutes.

Step 2

Roll out the chilled dough and line a greased springform pan, creating edges.

Step 3

Bake in the oven for 10 minutes at 392°F. (The result should resemble a deep dish. Avoid using baking paper, as the edges may collapse.)

Step 4

Wash the berries, puree half with a blender. Mix the puree in a metal bowl with 100 grams of sugar, eggs, 50 grams of butter, and 4 tablespoons of cream.

Step 5

Place the mixture over a water bath and whisk until thickened, then set the bowl in cold water and continue whisking the cream until fully cooled.

Step 6

Spread the cream over the crust and bake for 30 minutes at 320°F. (It's better to prepare the fruits before baking the crust. The fruit mixture will resemble jelly when baked.)

Step 7

Whip the cream with powdered sugar until peaks form and spread it over the pie, decorating with the remaining berries and mint leaves. (I added a thickener for the cream while whipping to save time.)