Recipe: Berry Open Pie step by step with pictures | Handy.Recipes

Berry Open Pie

Cooked open berry tart

Time to cook: 180 minutes

Total Servings: 5

Nutritional Value

Pie from the series of "must try"!! The lemon shortbread dough, the filling of currants with badjan and lemon peel will leave NO ONE indifferent! I agree that the pie isn't quick, but trust me, it's worth it!! It's just an explosion of flavor!!! And by tradition, I want to give this pie to Mary_Stone in absentia! I am sure that all, especially the experienced cooks will agree with me that Mashenka is always very attentive to each recipe, always writes only nice and warm words, and with an individual approach to each dish! Mashenka, thank you very much for all the attention and kindness that you give us! I hope this delicious, albeit extramural, pie will please you! P.S. Sorry for the photo, I just a little pie... dropped it a little)

Author of the recipe

Ingredients for open berry pie:


Dough

  • Wheat Flour / Flour - 300 g
  • Sugar powder - 40 g
  • Egg yolk - 2 units
  • Butter (cold) - 180 g
  • Lemon peel - 1 pc
  • Lemon juice - 1 teaspoon
  • Water (ice) - 50 ml
  • Salt (ice) - 1 g

Filling

  • Berry - 600 g
  • Berry juice (from berries) - 150 g
  • Badjanus - 2 pcs
  • Starch - 2 tablespoon
  • Lemon juice - 2 tablespoon
  • Sugar - 130 g
  • Butter - 20 g
  • Lemon peel - 0.5 units

How to cook open berry pie step by step with photos


Dice the butter, add the sifted flour and a pinch of salt. In a food processor mix everything on low speed until finely crumbled. That's about three minutes. If you don't have a food processor, just crush with a fork.

Whisk powder, zest and egg yolks until white.

Now gradually add this mass to the flour, lemon juice and water.

As soon as the dough forms a lump, turn it off. Wrap it in cling film and put in the fridge for 2 hours, or better overnight.

In the meantime, let's make the stuffing: thaw the berries. Keep the juice from defrosting, it must be 150 ml, if less - add water. Pour it into a saucepan and put on fire. Add sugar and keyflower. Bring to a boil, turn it off, cover and let it cool.

Dilute the starch in a small amount of water.

Take out the badians from the saucepan and put it back on the fire. Bring it almost to the boil, add the starch, and boil it for about a minute.

We add berries and heat them well for a couple of minutes more. I had black and red currants, and literally 100 grams of raspberries, cherries and strawberries. Turn it off and let it sit for 10 minutes.

Add lemon juice, zest and oil. Finally cool down the filling.

Take 2/3 of the pasta dough and roll it out 3 mm thick. Cover the cake pan with it, making sure to place a rim. Put the dish in the fridge for 20-30 minutes.

Now cover the cake with parchment and and into the oven for 15 minutes at 190 degrees. Here I, of course, made a little mistake: I put a very thin and light layer of rice, because of this during baking it practically didn't play a role and the bounds came down quite a bit. I got upset, but no big deal. Don't make the same mistake I did.

Take it out, pour the filling. Don't pour too much! Top with a lattice. Garnish it however you want. Personally, I have the wrong hands, so I did not even try)) My mistake again - make the rack with a gap on the sides! Because the filling was still warm and the dough was buttery, it began to melt, and the sides shrink. ( In general, if for you is very important neatness-keep in mind it. We put it in the oven heated to 200 degrees for 40 minutes.

Remove, let cool completely and enjoy!! I served it with pistachio ice cream.

Nutritional Value:

Whole Dish:
Calories
3469.1 Calories
Protein
39.2 g
Fat
184.6 g
Carbohydrates
461 g
Per Serving:
Calories
693.8 Calories
Protein
7.8 g
Fat
36.9 g
Carbohydrates
92.2 g
100g:
Calories
327.3 Calories
Protein
3.7 g
Fat
17.4 g
Carbohydrates
43.5 g

Salt, Flour, Lemon Juice, Sugar, Tasty, Butter, Buttermilk, Sweet, Starch, Water, Egg Yolk, Baking, Lemon Chip, Berry, Cakes, Butter Butter, Berries, Berry Juice, Pastry

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