Now is the perfect time to make a crisp, fresh berry pie.
Decorate the pie with your favorite berries. MARI MOILANEN
Over here Mari Moilanen seasonal berries are added to the fresh berry pie according to your taste. For the base, a crispy pie base is baked, which is patted on a baking sheet.
A juicy, cheesy filling is spread on top of the tender base, and fresh berries complete the whole thing.
The easiest of the easy, but tasty.
This creates a tender pie crust
1. Make sure all products are very cold. The crispiest and most crumbly dough base is created with cold ingredients.
2. The ingredients for the pie crust are thoroughly mixed together. Do not knead or beat, this can melt and the end result will not be crispy.
3. Use flour in a variety of ways. The tastiest pie base is created by replacing part of the wheat flour with whole wheat flour, oat flour, buckwheat flour or rye flour.
4. Add a splash of liquid to the dough at the end. It binds the ingredients together. You can use water, milk, cream or alcohol and apple cider vinegar. The last two are believed to bring additional crunch to the base.
5. Let the dough rest in a cool place before baking. It is easier to handle or roll out the dough when it is cool.
6. Pie dough is sticky. Use plenty of flour when you roll or press the dough into the pan. Finally, you can brush off the excess flour with a cotton swab.
Berry pie
(for 10 people)
Base:
125 g of butter
3/4 dl cane sugar
1 egg
3 dl whole wheat spelled flour
1 tablespoon cold water
1 teaspoon of apple cider vinegar
Filling:
300 g of mascarpone or other unflavored cream cheese
1 teaspoon of real vanilla powder
3/4 dl condensed milk
On:
Seasonal berries, raspberries, blueberries, strawberries, currants, edible flowers such as honeysuckle or horsma.
1. Beat the butter and sugar until foamy. Mix in the egg. Combine the dry ingredients together and add the mixture to the dough in a few batches. Finally, add water and apple cider vinegar.
2. Pat the base onto baking paper onto a tray with floured hands into a thin base. Bake in a 200-degree oven for approx. 15 minutes, until the bottom is browned on the edges and cooked.
3. Mix the condensed milk and vanilla into the mascarpone. Spread the filling on the cooled pie crust. Decorate the cake with a generous mixture of berries. If you want, finish the whole thing with edible flowers.
Tips and recipe: Mari Moilanen