Blackberry Pie
8 servings
90 minutes
Blackberry pie is a true European dessert wrapped in a cozy atmosphere of home. Its airy base, similar to sponge cake, perfectly complements the refreshing tartness of blackberries, creating a harmony of flavors. The light crispness of the cookies adds textural variety, while the delicate custard softens the entire composition, making it refined. Blackberry is the berry of aristocrats, a symbol of summer and warm evenings; thus this pie is perfect for both family tea gatherings and special celebrations. Topped with chocolate shavings, it gains an additional shade of sweet luxury. This dessert not only delights with its taste but also warms the soul as its preparation is a ritual that brings joy to everyone involved in creating this culinary magic.
1
First, we make the base, which will be exactly like a biscuit. Sift 500 g of flour and mix salt with cold butter, chopping it into small crumbs with a sharp knife. Beat one egg, add water, and beat again. Pour the mixture from the dough and knead well, then transfer to a baking dish and set aside for now.
- Wheat flour: 550 g
- Salt: 1 g
- Butter: 250 g
- Chicken egg: 5 piece
- Water: 1 glass
2
We take the blackberries, thaw them, then rinse under cold water, squeeze a little to prevent too much juice from being released, and place them on our dough.
- Frozen Blackberries: 200 g
3
We take 4 pieces of sand cookies and crush them with our hands, thus grinding them — right over the blackberries, and distribute them evenly across the entire layer.
- Shortbread: 8 pieces
4
Now we need to make custard. Boil the milk over low heat. Whisk the yolks (4 pieces) separately with sugar, vanilla, and flour (50g). While constantly stirring the yolks, pour in the warm milk, then place our yolk-milk mixture over medium heat and bring to a boil. To thicken the cream, it should be cooked (reducing the heat) for 5 or 10 minutes until thickened, after which cool the cream. Once cooled, spread it as a layer on top of the cookie crumbs.
- Milk: 500 ml
- Chicken egg: 5 piece
- Sugar: 200 g
- Vanillin: 1 g
- Wheat flour: 550 g
5
Break the remaining 4 cookies over the custard, distribute evenly, and place in the oven. Bake for about 30 minutes, and before serving, you can sprinkle with chocolate shavings.
- Shortbread: 8 pieces
- Chocolate chips: 20 g