Open pie with berries

Description

In summer desserts, you really want to have less dough and more berries. Our pie is just like that, but the filling makes the dough incredibly tasty, so have time to try it before the guests snatch it all up

Cooking

Step 1

Cut chilled butter into small cubes. Separate the yolk and white. Add the yolk, 50 g of powdered sugar, vanilla seeds and sifted flour to the butter. Chop the mixture with a knife or in a food processor into small crumbs.

Step 2

Transfer the mixture to a floured board and knead quickly until smooth. Divide into 3 equal parts, connect two. Wrap large and small pieces of dough in cling film and refrigerate for 30 minutes.

Step 3

Cut the strawberries into 2-4 parts, depending on the size, mix in a saucepan with currants, add sugar and vanilla seeds. Cook over medium heat until the currants begin to burst. Drain the berries in a sieve, reserving the syrup.

Step 4

Roll out most of the dough into a layer no more than 5 mm thick. Line a detachable heat-resistant form with a diameter of 22–24 cm with baking paper. Lay out a layer of dough, form sides. Poke a few holes all over the bottom with a fork. Lay a circle cut out of baking paper, cover with dry beans. Bake in the oven at 180°C for 10-15 minutes, until light golden brown.

Step 5

Remove beans and paper. Bake another 7-10 minutes. Roll out the remaining piece of dough, cut into squares with a side of 4-5 cm.

Step 6

Sprinkle the dough with almonds. Lay out the filling and sprinkle with 2-3 tbsp. l. syrup. Lay the raw dough (squares) on the filling in a chaotic manner. With a silicone brush, brush the pieces with lightly beaten protein and sprinkle with a mixture of cinnamon and the remaining powdered sugar. Cover the edges of the pie (baked base) with foil and bake the pie for 20–25 minutes. until fully prepared. Remove the form from the oven, cool a little and serve with ice cream poured over with the remaining syrup.