It had been a while since I last made a pie, and while browsing the website of Più dolci, I found this beautiful and I must say delicious stuffed and delicious pie. Today, I made it in my kitchen with some small modifications.
The stuffed and delicious pie has the classic shortcrust pastry shell, a first layer of raspberry jam, a second layer of custard, and small slices of strawberries, blueberries, and fresh mint leaves.
It is pleasantly creamy and crunchy at the same time, and I believe it could be a dessert to prepare for the upcoming holidays.
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I suggest this article FROLLA SORELLE SIMILI 5 SPECIAL RECIPES AND
REMEMBER IF THE PASTRY DOESN’T HOLD TOGETHER AND CRUMBLES, ADD A LITTLE WATER OR HALF AN EGG WHITE DROP-BY-DROP
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STUFFED AND DELICIOUS PIE
The kitchen of ASI
- Difficulty: Easy
- Cost: Economical
- Preparation time: 1 Hour
- Portions: 28 cm round mold
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for STUFFED AND DELICIOUS PIE
- 1 oz g potato starch
- 2 1/2 cups g flour
- 3/4 cup g cold butter in pieces
- 1/2 cup g sugar
- 1 egg
- 1 lemon (grated zest)
- as needed raspberry jam
- 3 egg yolks
- 1/2 cup g sugar
- 1 1/4 cups g milk
- 1/2 cup g fresh liquid cream
- 1 1/2 tbsp g cornstarch
- 1 1/2 tsp g gelatin sheets
- 2 tbsps tablespoons orange liqueur (optional)
- 1 1/4 lbs g strawberries
- 2 oz g blueberries
- as needed mint (leaves)
Tools for STUFFED AND DELICIOUS PIE
#ADV
- Stand Mixer
- Mold
- Knife
- Spatula
- Fork
Preparation of STUFFED AND DELICIOUS PIE
THE SHORTCRUST PASTRY Mix the flour with the cornstarch.
Add the sugar as well, then mix everything with the cold butter in pieces.
Add the grated lemon zest and the egg.
Roll out the shortcrust pastry and cover the previously buttered and floured mold.
With the tines of the fork, make many holes in the bottom and put the pan in the refrigerator for at least 30 minutes.
After the time has elapsed, cover the shortcrust pastry with a sheet of parchment paper.
Cover everything with dried legumes (I use beans or you can put ceramic baking weights available on the market) and bake for blind baking for about 15 minutes.
Remove now the parchment paper with the legumes (or whatever you used for blind baking) and finish baking for another 4/5 minutes.
Once the stuffed and delicious pie is baked, let it cool completely. (I put it on the table on the balcony covered by those cute “lace umbrellas” you find in some shops).
THE CREAM
Soak the gelatin sheets in a cup.
Beat the egg yolks with the sugar, then add the sugar and cornstarch.
Pour now the milk and cream, mixing the liquid.
Put everything in a saucepan and over low heat thicken the cream.
Off the heat, add the well-squeezed gelatin and pour the liqueur if the stuffed and delicious pie is for adults (if there are children… it’s up to you).
Let it cool with contact film.
TO FINISH THE PIE
Take the shortcrust pastry shell and make a first layer with the raspberry jam.
Now pour the custard, leveling it as best as possible.
Now proceed with the decoration using the fresh fruit after washing and gently patting it dry.
Place here and there the fresh mint leaves and leave in the refrigerator until serving this delicious stuffed and delicious pie!
Enjoy your meal!
Annalisa
Advice and Notes
I used raspberry jam, but you can vary with strawberries or mixed berries depending on what fruit you will use for the fresh fruit decoration, right? If you want other fruit desserts, I suggest the fantastic Pineapple Mimosa Cake by Montersino!!!
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P.S. The cake you see, which I made in my kitchen, is prepared by halving ALL the ingredients listed in the recipe for a 22 cm mold.
