Berry pie on shortcrust pastry
6 servings
60 minutes
Berry pie on shortcrust pastry is a classic of Russian cuisine, combining a crispy, crumbly base with a juicy berry filling. The history of this dessert traces back to the traditions of Russian housewives who skillfully used seasonal berries for baking. Its taste is a harmonious blend of the sweetness of the dough and the slight tartness of the berries, creating a perfect balance. The shortcrust base gives the pie a special tenderness and crunch, while the topping makes the crust golden and slightly caramelized. This pie is delightful as a standalone treat or paired with hot beverages—be it tea, coffee, or even milk. Serving it with powdered sugar and fresh berries turns it into an impressive and appetizing delicacy suitable for cozy family tea times as well as festive gatherings.
1
Knead the shortcrust pastry (1 egg, 50 grams of sugar, 70 grams of margarine, 200 grams of flour). Mix the egg with sugar and melted margarine, then add flour. Knead the dough and roll it out. Shape into a disc, place in a mold and put in the freezer for 15 minutes.
- Chicken egg: 1 piece
- Sugar: 200 g
- Margarine: 70 g
- Wheat flour: 290 g
2
Make the topping: mix 40 grams of butter, 90 grams of flour, and 70 grams of sugar. Mix fresh berries with 2 tablespoons of semolina and 80 grams of sugar.
- Butter: 40 g
- Wheat flour: 290 g
- Sugar: 200 g
- Semolina: 2 tablespoons
- Sugar: 200 g
- Fresh berries: 220 g
3
Take the mold out of the freezer and spread the berries in an even layer.
- Fresh berries: 220 g
4
Add the topping as the last layer. Place the pie in a preheated oven at 200 degrees and bake for 30-35 minutes.
5
When serving, sprinkle the pie with powdered sugar and decorate with fresh berries.
- Sugar: 200 g
- Fresh berries: 220 g