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 |
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.
Trentino freshness
Required
Inside all the natural freshness of the wonderful territory where they are grown.
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 |
Lemon custard: beat the egg yolks with the sugar and the rice starch. Beat in the warm milk, a little at a time.
Keep on mixing while cooking the custard.
Take away from the heat, add the lemon juice and lemon zest. Pour the custard in a bowl and wrap tightly with plastic wrap.
Blind baking: roll the dough and line a Ø 24 cm pie pan, previously buttered and sprinkled with flour.
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.
Assembly: spread the pastry with the jam.
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.