Berry pie with butter cream

This delicacy of shortbread dough with butter cream and berry filling can be prepared both for a family tea party and for a festive table.

Ingredients

• For test:
• Butter (chilled) - 50 g
• Wheat flour - 100 g (2/3 cup with a capacity of 250 ml)
• Ice water - 1-2 tbsp. spoons
• Sugar - 1 tbsp. l.
• Salt - 1 pinch
• Vanilla extract - 1/8 tsp
• For cream:
• Cream cheese - 180 g
• Powdered sugar - 100 g (to taste)
• Fatty cream 33% (whipped) - 1/3 cup
• For the berry filling:
• Berries (blackberries and raspberries, or others) - 2 cups
• Fruit juice (pineapple-orange or other) - 1 cup
• Sugar - 3/4 cup
• Corn starch - 40 g (1/4 cup)

Directions

1. In a large bowl mix flour, sugar and salt. Add the cold butter and use your hands to quickly mix the butter into the crumbly flour. Add vanilla extract, a little ice water and quickly knead a homogeneous dough - collect it into a ball. Cover the pastry with cling film and refrigerate for at least 30 minutes.
2. Turn on the oven to preheat to 200 degrees. On a lightly floured surface, roll out the dough into a round layer, about 25 cm in diameter, slightly larger than the diameter of the form. Roll the rolled out dough onto the rolling pin (without stretching) and carefully lay out in a round shape. With your hands, flatten the dough along the bottom of the mold, forming sides. Poke holes all over the dough with a fork. Place the pan in the preheated oven and bake until golden brown, a few minutes. Leave the finished cake base at room temperature until completely cooled.
3. In a small bowl, beat cream cheese with powdered sugar. Gently fold in the whipped cream into this mixture. Spread the cream on the cooled cake and refrigerate for 30 minutes.
4. In a small saucepan, mix sugar and cornstarch. Gradually add fruit juice, mix well. Place saucepan over low heat, bring to a boil and cook, stirring, until thickened, about 2 minutes. Remove the saucepan from the stove.
5. Half of the berries and mash with a fork into a puree mass and add the berry puree to a saucepan with sugar syrup. Stir and leave at room temperature for 20 minutes. Stir several times during this time.
6. Put the remaining whole berries in a saucepan, mix. Put the berry filling on the butter cream, smooth with a spoon or spatula.
7. Cover the shortbread pie with creamy berry filling with cling film and refrigerate for at least 4 hours, preferably overnight.