Striped berry pie

Ingredients

• salt
• sour cream - 200 g
• green apple
• 200 g raspberries and blackberries
• 200 g cherries or cherries
• butter
• 3 art. l. starch
• sugar sand
• 200 g powdered sugar
• sifted flour - 2 cups

Cooking

Step 1

1. Sift flour with salt on a cutting board, add butter, cut into pieces, and knead for 10 minutes. Add 3 tbsp. l. sugar and sour cream. Knead into a smooth elastic dough. Gather the dough into a ball, wrap it in cling film and refrigerate for 2 hours. 2. Preheat the oven to 180°C. Cover the baking sheet with a non-stick mat. Neither the baking sheet nor the mat needs to be oiled. Roll out the dough directly on the baking sheet using a mini-rolling pin, giving the dough the shape of a large isosceles triangle. Roll out from the middle to the edges so that the edges are thicker. With your hands, make neat sides about 3 cm high around the edges. (When baking, they will spread a little and become lower.) 3. Put dry beans or beans inside the triangle, put in the oven and bake for 20 minutes. Take out the cake, remove the beans. Trim the edges. 4. Sort the berries, wash and spread on paper napkins to dry. Using a ball cutter, cut cherry-sized balls out of the apple. 5. Dilute starch in 4 tbsp. l. water. Add powdered sugar, mix thoroughly. Using a pastry brush, brush the fondant onto the baked pie pan. 6. Lay berries and apple balls on the dough in rows, alternating rows in color. Put the cake in the refrigerator for 1 hour. Using a special diffuser, sprinkle the cake with an even layer of powdered sugar. Cut into portions and serve.