Italian Shortcrust Pie with Berry Filling
Baking and Desserts • Italian
Description
Italian shortcrust pie with berry filling
Ingredients
- Wheat Flour 10 oz
- Sugar 5 oz
- Butter 5 oz
- Citrus Zest Mix ½ piece
- Salt a pinch
- Chocolate eggs 3 pieces
- 10% cream 10 fl oz
- Powdered Sugar 5 oz
- Fresh Berries 15 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 390°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.)
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