Pie "Berry Madness"

Shortcrust pastry berry pie recipe with cottage cheese filling and raspberry filling.

Ingredients

• For the base (shortbread dough) you will need:
• 500 g flour
• 250 g butter
• 100 g powdered sugar
• 2 eggs
• 50 g milk
• First layer:
• Cottage cheese
• Powdered sugar
• Second layer:
• 300 g raspberries
• 15 g gelatin
• 300 g creamy cottage cheese
• Sugar to taste

Directions

1. Sift flour and powdered sugar, add chopped butter, grind with your hands into crumbs.
2. Make a well in the mass, pour in the eggs and milk, stir.
3. Then mix everything together, you get a sticky mass, which you need to lay out on the table and carefully knead the shortbread dough. Wrap in cling film and place in the refrigerator for 20 minutes.
4. When the dough has cooled in the refrigerator, take it out and roll it out.
5. Fill the form with dough, put parchment on the dough and load on it (beans, peas). This is done so that the dough does not swell. Put in the oven for 40 min. at 180-200 C.
6. Filling:
7. Preparing the raspberry filling. Grind raspberries into puree in a blender, add sugar, mix well, then soak gelatin in raspberries for 30 minutes.
8. Next, put the mixture on fire until the gelatin is completely dissolved (do not bring to a boil !!). When the mass has cooled, add creamy cottage cheese, mix.
9. We form a cake:
10. On the cooled base, lay out the cottage cheese, mixed with powdered sugar, then pour the raspberry layer.
11. We put in the refrigerator until completely solidified (3-4 hours). When the cake has cooled, decorate with berries!