Ingredients
The pastry
almond flour
30g
1.05oz
2tbsp
cornstarch
60g
2.10oz
4tbsp
flour
200g
7oz
0.80cup
13.40tbsp
salt
pinch
powdered sugar
100g
3.50oz
0.40cup
6.70tbsp
butter
100g
3.50oz
0.40cup
6.70tbsp
egg
2pc
Berry filling
any berries
600g
21oz
2.40cup
40.20tbsp
sugar
100g
3.50oz
0.40cup
6.70tbsp
pectin (can be replaced with 2 tbsp of starch)
2tsp
Method
The pastry
- Place all the ingredients in a mixer bowl, and knead until homogeneous and soft.
- Then divide the dough into two parts, and roll each half into a layer 4-5mm (0.18 inch) thick, placing it between two silicone mats, or between two sheets of parchment.
- Place the dough in the fridge for at least an hour.
Berry filling
- Place the berries with sugar in a saucepan, and bring to a boil.
- Then add pectin in a thin stream, mix thoroughly, and boil for another 5-7 minutes until thickened. * If using starch, dissolve it in 1/4 cup of warm water, pour into boiling berries, and bring to a boil.
- Cool the finished filling completely.
Baking
- Remove one dough layer from the cold, and cut out circles according to the diameter of the molds you use.
- Put the dough on the bottom of the molds.
- From the remaining dough, cut strips along the height corresponding to the edges of the mold, and put them in the molds in the same way.
- Pour the filling, and put it in the fridge for now.
- Cut strips from the second layer of dough, and form the crusts of the pies in the shape of a mesh.
- Bake the pies at 356F (180C). The baking time depends on the size of the molds. The top of the finished pie should be covered with a golden crust, and the filling should gurgle slightly.
