- Red berry Pie
- STEP 1
- STEP 2
- STEP 3
- STEP 4
- STEP 5
- STEP 6
- STEP 7
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
+
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
+
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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