Pie with wild berries is a tasty and healthy dessert, which is often prepared in the summer. The advantage of such a pie is that for the filling you can take any seasonal berries collected in the forest, which you prefer.
Wild berry pie in the oven
The first recipe is not at all complicated, but the rich color of berries and trellised decoration will give the cake an elegant look. So, let's look at how to make a shortbread cake with wild berries.
Ingredients for the base:
- 2.5 cups of wheat flour;
- salt on the tip of a teaspoon;
- 6-8 tablespoons of cool water;
- 1 cup diced butter.
For the filling you will need:
- a glass of sugar;
- a quarter cup of tapioca or corn starch;
- salt;
- a third of a glass of water;
- ground cinnamon optional;
- a glass of blueberries;
- a glass of raspberries;
- a glass of strawberries;
- 3/4 cup blackberry;
- 2 tablespoons melted and chilled butter;
- 1 tablespoon of fresh lemon juice.
Cooking:
- Mix flour and salt. Add chopped butter to them and knead the dough until crisp. Add water gradually so that the dough does not fall apart when pressed. Divide the whole mass into two parts so that one is slightly larger than the other. Put in a plastic container or wrap in cling film and refrigerate for 1 hour.
- Now proceed to the filling. In a large saucepan, add sugar, salt, corn starch, water and cinnamon. Stir until smooth. Add blueberries, wait until it boils. Cook and stir for 2 minutes or until the filling thickens. Leave to cool.
- Preheat the oven to 200 °. Gently add raspberries, strawberries, blackberries and lemon juice in a blueberry pan. Take most of the dough (do not forget to sprinkle the surface with flour). Roll to fit your shape so that the dough fills the bottom and is slightly higher than the walls. Add the filling.
- Cut the smaller part of the dough into strips and lay on top of the filling so that a lattice pattern is obtained. You can sprinkle it with sugar. Bake for 10 minutes.
- Reduce temperature to 170 °. Leave on for 45-50 minutes or longer, it already depends on your oven. It is necessary that the crust becomes golden brown, and the filling begins to bubble. After that, you can turn off the oven. This wild berry pie can be served hot or cold. It will be equally tasty.
Pie with wild berries and cream cheese
A quick and tasty recipe for which you only need to bake a shortcrust pastry base.
Ingredients:
- shortcrust pastry for a pie (you can buy ready-made or make the same as in the previous recipe);
- 400 g of strawberries;
- ½ cup blueberries;
- 3/4 cup sugar;
- 1 tbsp. l tapioca or corn starch;
- small lemon;
- 200 g mascarpone or other soft cream cheese;
- 2/3 cup low-fat sour cream;
- vanilla to taste.
Cooking:
- Roll out the dough, put it in a mold. Spread parchment over the layer and spread a handful of beans on top so that the dough does not swell. Prepare the base in the oven, preheating to 200 ° C, for about half an hour. After completely refrigerate (1 hour in the refrigerator).
- Halve the strawberries.
- In a medium saucepan, mix ½ cup sugar, corn starch, squeezed lemon juice, chopped strawberries and blueberries. Put on medium heat and stir constantly. When thickened, remove the pan from the stove.
- In a small bowl, combine soft cream cheese, sour cream, remaining sugar, and vanilla. Using a whisk or mixer, beat the mixture until smooth.
- Place the cooled dough base on the bottom of the mold. Pour cream cheese and sour cream on top.
- Add the remaining strawberries to the berry mixture and mix gently so that they cover. Then pour this mixture on cream cheese with sour cream.
- Now the berry pie is sent to the refrigerator for several hours, and preferably for the whole night. When you get it, it will be ready.
British berry pie with apple
Pies recipes with wild berries for the oven are also loved in the UK. Here, the sweet taste of berries will be decorated with an apple note.
Ingredients:
- shortbread dough, the same as in previous recipes;
- 450 g of peeled apples;
- 2 table. tablespoons of lemon juice;
- 4-6 table. tablespoons of cold water;
- 40 g of fresh blackberry or wild berry mix;
- 100 g of sugar (equivalent to half a glass);
- 25 g butter;
- milk for glazing.
Cooking:
- Put the shortbread dough in the refrigerator and work on the filling. Put the pan with apples, lemon and water on the fire and simmer until soft. Add sugar and blackberries to the cooked apples. After that, remove the pan from the heat almost immediately. Put the oil and let cool.
- Take half the dough and roll to fit your shape. Place the chilled, cooked apple and blackberry mixture on the dough.
- From the remaining dough you need to make a “cover” for the pie. Roll thinly, lay on top of the filling and firmly press the edges. For decoration, you can press the edges with your fingers - you get a wavy rim.
- Put milk on the top of the cake with a pastry brush and leave it to bake for 20-25 minutes.
- Serve hot or cold with cream, butter cream or ice cream.
Useful Tips
- If possible, use tapioca instead of corn starch - it will turn out tastier and healthier.
- If there are no fresh berries, you can add frozen ones. Remember to drain excess water after defrosting.
- Lubricate the mold with butter, sprinkle with semolina or bread crumbs - so your cake will not burn.
- Pies can be greased with egg white - so they will acquire a special shine.