Tyrolean berry pie

Description

A lighter version of the Tyrolean berry pie (without the jelly layer).

Cooking

Step 1

Knead the dough: cold butter, one egg and sugar (60 g) mix well. Then add flour and knead a crumbly dough.

Step 2

Roll the dough into a ball and refrigerate for half an hour. After the specified time has elapsed, spread the dough over the pie mold, forming sides no more than 4 cm high. Attention: make sure that the thickness of the dough over the entire surface is uniform. In the center of the dough, make a few punctures with a fork and place in an oven preheated to 220 ° C for 15 minutes, then reduce the temperature to 190 ° C and bake until golden brown. When baking, you need to watch. so that the center of the cake does not rise: to do this, periodically lower it with a spatula and additionally pierce with a fork.

Step 3

Brew cream. To do this, mix milk thoroughly, 3 tbsp. l. sugar and 2 eggs (pictured 3 because small eggs were used). The resulting mixture in a container with a thick bottom over low heat, stirring constantly, bring to a boil and immediately remove from heat.

Step 4

Add starch to the hot mixture, stir until the lumps disappear, return to the fire and, stirring constantly, cook until thickened. If lumps still appear, wipe the slightly cooled cream through a sieve.

Step 5

Pour the cooled cream into the baked pie. Smooth out.

Step 6

Berries for the pie can be anything. Rinse and lightly dry the berries and put them on top of the cream.