Berry pie from shortcrust pastry
8 servings
40 minutes
Berry pie made from shortcrust pastry is a classic of Russian cuisine that brings the warmth of home comfort. The delicate crumbly dough soaked with sweet, juicy berries creates a harmony of flavors—the slight tartness of the berries highlights the creamy softness of the shortcrust base. This pie evokes grandmother's recipes filled with love and tradition, as shortcrust pastry has been used in Russian cooking for ages. It is perfect for morning tea or festive tables, delighting with its simple yet exquisite taste. The crunchy topping made from grated dough makes each spoonful especially enjoyable. An important secret to success is using high-quality butter and fresh, fragrant berries to make the pie a true culinary masterpiece.
1
Soften the butter at room temperature. Sift the flour, add butter, vanillin, and powdered sugar. Knead the dough by hand until smooth, gradually adding cold water. The dough should not stick to your hands but also not crumble. Depending on the quality of the butter, you may need a little more or less water.
- Wheat flour: 2.5 glasss
- Icing sugar: 4 tablespoons
- Butter: 200 g
- Water: 10 teaspoons
- Vanillin: pinch
- Salt: pinch
2
Put a third of the dough in the freezer, the rest in the fridge for 30 minutes. Grease a pie pan (at least 25 cm) with vegetable oil and dust with flour. Place the dough and form a crust with edges.
- Wheat flour: 2.5 glasss
- Butter: 200 g
3
Add berry filling (for example, 800 grams of cherries mixed with 4 tablespoons of sugar and 4 tablespoons of flour). Grate the dough from the freezer and sprinkle it on top of the pie.
- Wheat flour: 2.5 glasss
- Icing sugar: 4 tablespoons
4
Bake in a preheated oven at 180 degrees for 45 minutes.
