Ingredients

400g Berries
400 g ready-made shortcrust dough
Lemon custard:
500 g of milk
240 g of sugar
1 lemon zest
8 egg yolks
40 g of rice starch
100 g of lemon juice
extra: apricot jam
Preparation
40 minutes
+
20 for baking
Servings
8 - 10
Difficulty
Medium

Try our recipe for the red berry pie: a shortcrust base, with a layer of berries inside a lemon custard filling. Decorated with a load of sweet berries.


Berries Melinda

Trentino freshness

Required

400g

Inside all the natural freshness of the wonderful territory where they are grown.


Ingredients

400g Berries
400 g ready-made shortcrust dough
Lemon custard:
500 g of milk
240 g of sugar
1 lemon zest
8 egg yolks
40 g of rice starch
100 g of lemon juice
extra: apricot jam
Preparation
40 minutes
+
20 for baking
Servings
8 - 10
Difficulty
Medium

STEP 1

Lemon custard: beat the egg yolks with the sugar and the rice starch. Beat in the warm milk, a little at a time.

STEP 2

Keep on mixing while cooking the custard. 

STEP 3

Take away from the heat, add the lemon juice and lemon zest. Pour the custard in a bowl and wrap tightly with plastic wrap.

STEP 4

Blind baking: roll the dough and line a Ø 24 cm pie pan, previously buttered and sprinkled with flour.

STEP 5

Trim the borders, prick the dough with a fork, protect it with sheet of parchment paper and fill the pie shell with blind cooking weights. Bake at 180° C for 15 minutes then eliminate the paper and the weights, and bake for further 5/8 minutes. Let cool down before filling.

STEP 6

Assembly: spread the pastry with the jam.

STEP 7

Lay part of berries and halved strawberries over the pie shell.

Beat the custard and spread over the berry mix.

Decorate with the remaining berries and strawberries and a sprinkle of icing sugar.

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All the goodness contained in Melinda apples can be easily available at any moment of the day. Try them at home and outdoors, in bars, sticks, juices, mousses and lot more. Purchase online the authentic Melinda goodness!

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