Closed Shortcrust Pie with Four Types of Berries
Baking and Desserts • European
Description
Closed shortcrust pie with four types of berries
Ingredients
- Sugar 1 cup
- Corn Starch ¼ cup
- Butter 2 tablespoons
- Serviceberries 10 oz
- Fresh Berries 10 oz
- Raspberry leaves 10 oz
- Strawberry 5 oz
- Shortcrust Cake Mix 20 oz
Step-by-Step Guide
Step 1
Preheat the oven to 375°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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