Berry Pie
6 servings
60 minutes
Berry pie is the embodiment of summer freshness in a dessert, a harmony of sweet and tart flavors. The origins of this recipe trace back to European cuisine where berries have always been an integral part of baking. The shortcrust base made from cookies and breadcrumbs is soaked in butter, creating a delicate texture. The filling is a juicy assortment of cherries, strawberries, raspberries, and blueberries simmered in syrup with sugar and thickened with starch for a rich flavor. It is perfect for cozy family tea times as well as festive occasions. Chilled in the refrigerator, the pie gains a pleasant density while the berry aroma becomes even more pronounced. It is served with fragrant tea, complementing it with freshness and sweet notes.
1
Prepare all the ingredients. Line the bottom of a 20 cm springform pan with parchment paper.
2
Crush the cookies and crackers through a meat grinder or blend them into fine crumbs. For the pie base, you will need 1 and 3/4 cups. Transfer the crumbs to a deep bowl.
- Yubileynoye biscuits: 140 g
- Crushed breadcrumbs: 140 g
3
Melt the butter, add 8 tablespoons of melted butter and 2 tablespoons of sugar to the crumbs, and mix. This is the dough.
- Butter: 50 g
- Sugar: 1 glass
4
Preheat the oven to 180 degrees on the 'top/bottom' mode. Place half of the dough in the bottom of the mold, spread it out, compact it, and smooth it with a tablespoon.
5
Spread the remaining dough along the edges and use a glass to form the borders, bake the pie base for 10-15 minutes.
6
Remove from the oven, do not take the base out of the mold, let it cool in the mold.
7
Wash and dry the berries, remove the pits from the cherries, and cut off the stems from the strawberries.
- Cherry (sour): 1 glass
- Strawberry: 1 glass
- Raspberry: 1 glass
- Blueberry (highbush): 1 glass
8
Put the berries in a saucepan, add sugar, bring to a boil, and cook for 2-3 minutes until the sugar dissolves.
- Sugar: 1 glass
9
Add 3 tablespoons of water to the starch, mix thoroughly, pour into the saucepan in a thin stream while constantly stirring, boil for 1-2 minutes until thickened, remove from heat.
- Cornstarch: 2 tablespoons
10
Add the remaining cup of blueberries to the hot mixture and stir. Quickly transfer the mixture to the base and smooth the top. The pie is ready. Leave the pie in the baking dish to cool completely, transfer to a plate, and refrigerate.
- Blueberry (highbush): 1 glass
11
Serve with freshly brewed tea.
