Berry and cream pie
Description
Goes wonderfully with tea and coffee. The berry-and-cream pie is simple to put together but needs time—believe me, as people say, it’s worth it. A very lofty, delicious pie that can rival any cake. In the custard, you can substitute all-purpose flour for cornstarch. Use any berries you like, but dried or dehydrated berries work best. Good luck—the bake is ready. Serve it at the table.
Instructions
- 1
Step 1
Prepare the ingredients for the pie.
- 2
Step 2
Break the eggs into a bowl and add the sugar.
- 3
Step 3
Using a mixer, beat the eggs with sugar until light and fluffy. Then add the sour cream.
- 4
Step 4
Pour in refined sunflower oil. Whisk again.
- 5
Step 5
Add baking soda, baking powder, salt, and sifted flour.
- 6
Step 6
Mix the dough with a mixer and add dried cranberries.
- 7
Step 7
Place the dough in a tin lined with baking paper.
- 8
Step 8
Prepare pastry cream. Pour the milk into a saucepan. Put it on the stove.
- 9
Step 9
In a small bowl, combine the egg and sugar.
- 10
Step 10
Add the corn starch and mix thoroughly until there are no lumps.
- 11
Step 11
Pour the egg, sugar, and starch mixture into the milk as it comes to a boil. Stir constantly and cook the custard until it thickens.
- 12
Step 12
Add butter to the cream.
- 13
Step 13
Mix the cream with the butter and let cool.
- 14
Step 14
Using a piping bag, pipe the cream onto the dough in a lattice pattern. My pan is 22 centimeters in diameter.
- 15
Step 15
Arrange the almond petals on top of the pie.
- 16
Step 16
Bake the pie in an oven preheated to 175–180°C for 45–50 minutes. Test for doneness with a wooden skewer.
- 17
Step 17
The pie with berries and cream is ready.
- 18
Step 18
Cool the pie, slice it, and serve.