Berry Pie

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Separate 1 egg. Chill the egg white. Mix flour, 3 tablespoons sugar, vanillin sugar and salt in a bowl. Add egg yolk and butter in small pieces and knead first with the dough hook of the hand mixer, then with your hands to a smooth dough. Wrap in foil and chill for about 30 minutes. Grease 6 tartlet cups with lift-off base (approx. 12 cm Ø) and dust with flour. Roll out the dough thinly on a lightly floured work surface and cut out 4 circles (each approx. 16 cm Ø).

2. 2

   Line 4 moulds with the dough and press the edges well down. Cut off any excess dough. Prick the cake several times with a fork. Knead the remaining dough again and roll out. Cut out 2 more circles, place them in the remaining moulds and prick them as well. Chill the ramekins for about 30 minutes. Cut the baking paper to the size of the ramekins. Place in the ramekins and add dried peas. Bake in the preheated oven (electric range: 225 °C/ convection oven: 200 °C/ gas: level 4) for 15-20 minutes until completely dry. Boil 300 g frozen berries, 150 g sugar and 200 ml water in a pot. Stir 3 tablespoons of starch and about 5 tablespoons of water until smooth. Remove from heat and stir in the starch. Bring to the boil and simmer for about 1 minute while stirring. Separate 2 eggs, chill egg white.

3. 3

   Bake in the preheated oven (electric range: 225 °C/ convection oven: 200 °C/ gas: level 4) for 15-20 minutes until completely dry. Boil 300 g frozen berries, 150 g sugar and 200 ml water in a pot. Stir 3 tablespoons of starch and about 5 tablespoons of water until smooth. Remove from heat and stir in the starch. Bring to the boil and simmer for about 1 minute while stirring. Separate 2 eggs, chill egg white. Mix egg yolks with 1-2 tablespoons of hot cream. Mix egg yolk mixture and 300 g of frozen berries into the remaining hot berries. Spread the cream into the tartlets, allow to cool and chill until just before serving, but at least 30 minutes. Whip 3 egg whites until stiff, adding 150 g sugar. Finally add lime juice and continue beating for 2-3 minutes. Sift 1 teaspoon of starch over the mixture and continue beating for a short time. Spread the meringue mixture loosely over the cream in the tartlets. Gratinate under the hot grill of the oven for 2-3 minutes until brown

4. 4

   Mix egg yolk mixture and 300 g of frozen berries into the remaining hot berries. Spread the cream into the tartlets, allow to cool and chill until just before serving, but at least 30 minutes. Whip 3 egg whites until stiff, adding 150 g sugar. Finally add lime juice and continue beating for 2-3 minutes. Sift 1 teaspoon of starch over the mixture and continue beating for a short time. Spread the meringue mixture loosely over the cream in the tartlets. Gratinate under the hot grill of the oven for 2-3 minutes until brown

5. 5

   1 1/4 hours waiting time

Nutrition Facts

KCAL
530 kcal

CARBS
92 g

FATS
15 g

PROTEINS
7 g