Mixed berry pie with homemade shortcrust pastry
Mixed berry pie with homemade shortcrust pastry takes about 1 hour and 15 minutes from beginning to end. One serving contains 379 calories, 7g of protein, and 19g of fat. This recipe serves 10 and costs $1.34 per serving. This recipe from Simply Delicious Food requires sugar, icing sugar, ice water, and egg. 14 people have made this recipe and would make it again. It works well as a side dish. All things considered, we decided this recipe deserves a spoonacular score of 22%. This score is not so spectacular. If you like this recipe, you might also like recipes such as Homemade Butter Shortcrust Pastry, Mixed Berry Puff Pastry Tarts, and Mixed Berry and Mascarpone Puff Pastry Flatbread.
Servings: 10
Preparation duration: 30 minutes
Cooking duration: 45 minutes
Ingredients:
750g berries (I used raspberries, blueberries and black berries)
200g cold butter, cubed
400g cake (all purpose) flour
1 egg, beaten
2 egg yolks
2 tablespoons flour
1-2 tablespoons ice water
50g icing sugar
2 tablespoons caster sugar
1 teaspoon vanilla extract
Equipment:
food processor
bowl
oven
Cooking instruction summary:
To make the pastry, combine the butter, flour and icing sugar in the bowl of a food processor then pulse until the mixture resembles rough breadcrumbs.Add the egg yolks and with the motor running, add the ice water slowly. Mix until the pastry comes together in a soft but firm ball.Remove from the food processor then form into a disc before wrapping in cling wrap.Place in the fridge and allow to chill for 30-45 minutes.Pre-heat the oven to 180c.When the pastry has chilled, remove from the fridge.Reserve a third of the pastry and roll out the rest on a floured surface. Place the rolled out pastry into a 22cm loose-bottomed tart case.Combine all the filling ingredients in a bowl then transfer to the pastry-lined tart case.To make the lattice topping, roll out the remaining pastry and cut into strips of around 1cm wide.Weave the pastry strips on top of the filling then brush with the beaten egg before placing in the oven.Bake for 30-45 minutes until the pastry is golden brown and crisp and the berries' juices are bubbling.Remove from the oven then allow to cool to room temperature before removing the tart from the pastry caseSlice and serve.
Step by step:
1. To make the pastry, combine the butter, flour and icing sugar in the bowl of a food processor then pulse until the mixture resembles rough breadcrumbs.
2. Add the egg yolks and with the motor running, add the ice water slowly.
3. Mix until the pastry comes together in a soft but firm ball.
4. Remove from the food processor then form into a disc before wrapping in cling wrap.
5. Place in the fridge and allow to chill for 30-45 minutes.Pre-heat the oven to 180c.When the pastry has chilled, remove from the fridge.Reserve a third of the pastry and roll out the rest on a floured surface.
6. Place the rolled out pastry into a 22cm loose-bottomed tart case.
7. Combine all the filling ingredients in a bowl then transfer to the pastry-lined tart case.To make the lattice topping, roll out the remaining pastry and cut into strips of around 1cm wide.Weave the pastry strips on top of the filling then brush with the beaten egg before placing in the oven.
8. Bake for 30-45 minutes until the pastry is golden brown and crisp and the berries' juices are bubbling.
9. Remove from the oven then allow to cool to room temperature before removing the tart from the pastry case
10. Slice and serve.
Nutrition Information:
covered percent of daily need
