Closed shortbread pie with four types of berries
8 servings
55 minutes
A closed sandy pie with four types of berries is a true symphony of flavors, harmoniously intertwining the sweetness of strawberries, the tartness of raspberries, the richness of blackberries, and the tenderness of blueberries. This pie has its roots in classic European desserts where traditional shortcrust pastry serves as an ideal base for a rich berry filling. Its dense structure reliably holds the juiciness and aroma of the berries, while light caramelization of sugar during baking adds exquisite notes. This pie is served chilled, allowing each berry's flavor to fully unfold. An ideal dessert for cozy family tea times, it pairs wonderfully with vanilla ice cream or light whipped cream. The closed shape of the pie preserves the richness of the filling, turning each slice into a small gastronomic delight.
1
Preheat the oven to 190 degrees.
2
Roll out half of the dough and place it in a round form lined with foil. In a large bowl, mix sugar, starch, and softened butter. Gently mix in blueberries, raspberries, blackberries, and thinly sliced strawberries. Place the berries on the dough.
- Sugar: 1 glass
- Cornstarch: 0.3 glass
- Butter: 2 tablespoons
- Blackberry: 240 g
- Blueberry: 250 g
- Raspberry: 225 g
- Strawberry: 190 g
- Shortcrust pastry: 500 g
3
Roll out the remaining dough and place it on top of the berries, sealing the edges tightly. Make small cuts in the dough. Bake for 45-50 minutes until the filling starts to bubble. If the dough starts to burn early, cover the pie with a sheet of foil.
- Shortcrust pastry: 500 g
4
Chill in the mold for 3 hours, cut into segments, and serve.