Shortcrust pastry pie

This cake is very winning in berry season. It happens that in the morning not a piece remains. It is not difficult to do, it looks beautiful, very tasty.

Ingredients

• flour 200 g
• butter 150 g
• yolk 1 pc.
• salt 1/2 tsp
• water 3 tbsp.
• sugar 2 tablespoons
• vanillin to taste
• starch 1-2 tsp
• powdered sugar 2 tbsp

Directions

1. Cut cold butter into small cubes, mix with flour, salt and sugar and chop butter and flour until crumbly until mixture is crumbly. You can chop with a dough cutter, 2 simple knives or, in extreme cases, a fork. It is even easier to grate cold butter and grind everything with a fork. In a glass, beat the yolk with water. Add gradually to the flour mixture, being careful not to mix too much. The less you stir, the better. The dough should be soft and elastic. As soon as the dough begins to become homogeneous and not crumble, mold it into a ball, divide it into two parts (2/3 and 1/3), wrap it with cling film and refrigerate until use. (minimum 30 min.).
2. I usually put parchment paper in the pan for easy removal of the cake. Instead, you can just lightly sprinkle the edges with flour (our dough is already fatty). Remove most of the shortcrust pastry from the refrigerator; during this time it will cool and roll out better. Sprinkle flour on the board and roll out the dough in an even layer so that its edges are 5 cm larger in diameter than the pan in which you will bake the cake.
3. Now gently roll the dough onto a rolling pin and unfold it on the mold. Cut off the excess edges of the dough, leaving 2-3 cm hanging from the sides of the mold. The clippings can be left for decoration. We prick the bottom and sides of the form with a fork and put it in the refrigerator for another 15-20 minutes.
4. We are engaged in berries. We go through, clean up of debris. If you use raspberries, it is advisable not to wash them, otherwise there will be a lot of water in the cake. We try to put the berries in the pie as dry as possible.
5. While the berries are drying, we take out the second ball from the refrigerator. We roll out the dough, cut strips from it to decorate our cake. For example, roll out thin strips and weave a pigtail out of them, then frame the edge of the pie. But we leave it in the middle
6. Sprinkle the bottom of the mold with starch and a little powdered sugar so that the juice flowing from the berries is absorbed. Gently lay out the berries, sprinkling them with powdered sugar in layers, whoever wants it sweeter.
7. We spread our decoration on top. Or simply intersecting stripes, or a lattice, as you like and convenient. Grease the dough with egg yolk. Place the pie in the oven and bake at 180 ° C for 30–40 minutes. Cool completely before serving, cut and sprinkle with powdered sugar.