Dessert // Pies

Berry biscuits

  • flour - 2 1/2 cups (plus flour for the surface)
  • salt - 1 teaspoon
  • sugar - 1 teaspoon
  • unsalted butter - 1 cup (2 sticks)
  • ice water - 1 / 4-1 / 2 cups strawberries
  • - 650 grams (stuffing)
  • blueberries - 180 grams (stuffing)
  • raspberries - 180 grams (stuffing)
  • sugar - 1/3 cup (stuffing)
  • cornstarch - 2 tbsp.spoon (filling)
  • lemon juice - 1 tbsp.spoon (filling)
  • salt - 1 pinch (stuffing)
  • egg - 1 Thing (stuffing)
  • Turbinado sugar - 1 tbsp.spoon (filling)

1. Butter cool and chop into small pieces.In the bowl of a food processor mix the flour, salt and sugar.Add the butter and stir until the mixture will resemble crumbs from 8 to 10 seconds.2. While the harvester is working, add ice water and stir until the dough is not wet and sticky.Do not mix more than 30 seconds.To test the dough, squeeze it with a small amount if it is loose, add more ice water, 1 tablespoon at a time.3. Form dough disk and put on a floured surface, wrapped in plastic.Put in the fridge

for 1 hour.4. On a lightly floured work surface roll out the dough into a circle with a diameter of 40 cm and a thickness of 3 mm.Put the dough on a baking sheet lined with parchment, and refrigerate for 1 hour.Preheat oven to 190 degrees.5. strawberries cut into 4 pieces.Mix all the berries in a bowl with the sugar, starch and lemon juice.6. Put berry mixture over the chilled dough, leaving a 5 cm border around the edges.Wrap the edges toward the center, forming the crust.Zaschipnut folds.7. Coat the dough lightly with beaten egg and sprinkle with sugar Turbinado.8. Bake the cake in the oven for 1 hour before a golden color, until the filling starts to boil.Allow to cool, cut into pieces and serve.

Servings: 4

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