Introduction: Italian Berry Cream Pie
It is one of my favourite pies and it's a classic of Italian pastry. I hope you like it. ;)
- 300g flour;
- 7 spoons sugar;
- 3 eggs (2 egg yolks and 1 whole egg);
- 95g butter;
- 8g baking powder.
- 3 egg yolks;
- 4 1/2 sugar spoons;
- 500ml milk;
- lemon peel;
...And of course some barries at your convenience (I suggest wild strawberries).
Step 1: Shortcrust Pastry
Put all the flour and sugar into one bowl, then create a hole with the spoon and add the whole egg and the 2 egg yolks. Add the baking powder.
Step 2: Shortcrust Pastry
Cut the butter into small pieces and add into the bowl. Stir making sure to break up the butter.
Step 3: Shortcrust Pastry
Once the mixture is well homogeneous, create a ball and let it rest for 45 minutes while you're preparing the custard.
Step 4: Custard Cream
Add the 3 egg yolks in a bowl. add the 4 and 1/2 spoons of sugar.
Step 5: Custard Cream
While you're mixing sift the flour an add it a little at a time taking care not to form lumps.
Step 6: Custard Cream
Keep mixing and add a little a time 500ml of milk (room temperature).
Step 7: Custard Cream
Put the mixture in a pot and put it on the stove. Add some lemon peel.
Step 8: Custard Cream
...keep mixing. It's important to not stop mixing the creme until it gets dense enough otherwise you create lumps. then add the vanillin.
Step 9: Bake the Shortcrust Pastry
Roll the dough and put it in the mold. Bake the dough at 160 Celsius until it turns golden (about 20-30 minutes).
Step 10: Spread the Cram and Add the Barries
Once the base and the cream have cooled down spread the cream on the shortcrust pastry. and add the barries. (it's not necessary to remove the pastry from the shape, but it's look nicer)
Step 11: The Pie Is Served
Participated in the
Baking Speed Challenge
2 years ago
That's so beautiful
2 years ago
Those pies are lovely :)