14
Prepared by: Marina Zolotseva
09.27.2015 Cooking time: 1 hour 20 minutes
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If you prefer healthy, delicious and uncomplicated desserts, then take a closer look at this recipe and prepare this light and juicy pie with cottage cheese and berries at home.
How to cook “Pie with cottage cheese and berries”
1. To prepare the dough, chop cold butter with a knife and mix with sifted flour. When the mixture becomes homogeneous, add eggs, baking powder and sugar. Mix thoroughly and knead into a soft dough. You need to do this quickly so that it does not melt from the warmth of your hands. To shorten the process, use ready-made puff pastry.
2. Roll the finished dough into a ball, wrap it in cling film and put it in the refrigerator for about half an hour. Then prepare a baking dish, spread the dough in a thin layer, forming sides.
3. Place the cottage cheese in a small bowl and combine with sour cream. Add 1 egg and sugar (to taste). Mix everything well and place it on the dough in an even layer.
4. Wash the berries, dry them thoroughly and place on top. Place the form in an oven preheated to 180 degrees. A pie with cottage cheese and berries is baked at home for about 35-40 minutes.
5. The finished pie needs to be cooled well. Then carefully remove from the mold, cut into portions and serve. If desired, you can sprinkle powdered sugar on top or garnish with a mint leaf.
For cooking we will need (calculated for a mold with a diameter of 18 centimeters):
Ingredients
- Cottage cheese-540g
- Eggs-2pcs
- Sugar-70g
- Sour cream-100g
- Semolina-70g
- Blackcurrant-150g
- Vanilla sugar-1 tsp. or Vanillin-1/4 tsp.
- Pinch of salt
- Butter (for coating the mold) - 15g
Preparation
- Add 3 tbsp to hot milk. l. sugar and 1 tsp. salt, stir thoroughly until dissolved. Place softened butter and sunflower oil in milk and leave to dissolve.
- Sift the wheat flour into a separate deep bowl, add 7 g of dry instant yeast, stir, make a well in the flour and pour in the warm milk-butter mixture. Beat 1 egg and knead soft yeast dough in a bowl.
- Dust your work surface with flour and knead the dough thoroughly with your hands for 7-10 minutes until smooth and homogeneous. Grease a bowl with vegetable oil, place the dough, cover with film and leave the ball in a warm place for an hour and a half until the volume increases.
- Mix soft curd cheese with 2 tbsp. l. sugar and egg yolk. Lightly beat the egg white with a fork. Knead the risen dough and let rest for another 10 minutes.
- Grease a round baking dish with a diameter of 29 cm with butter and sprinkle with flour. Roll out the dough into a large layer 0.5 cm thick, and use a glass to press out circles. Collect the scraps, roll into a ball and set aside.
- Grease the round pieces with egg white, add a full teaspoon of curd filling, seal the edges of the dough, leaving the center open. Place the resulting boats in a baking dish, place berries or any fruit on top of the filling. Cover with film and leave in a warm place for 30 minutes to proof, during which time the dough will increase in size by another one and a half times.
- Roll out a lump of dough scraps, make round pieces using a glass, lay out the filling, fruit and fill the second baking dish. Cover and let rest for 30 minutes.
- Preheat the oven to 180 degrees and bake the pies one at a time for 35–40 minutes until golden brown. Sprinkle with powdered sugar before serving.
A freshly baked pie with cottage cheese and berries can be lightly greased with butter to soften the crust. You just can’t help but like such a beautiful and appetizing dessert, so invite your family to a tasting. While they finish the first pie, you can safely enjoy the second!
Source
Curd and berry pie - recipe:
- Melt the butter, add sour cream, sugar, salt, mix thoroughly.
Sift the flour here, add soda and knead into a delicate dough (slightly sticking to your hands). Place it in the refrigerator for 30-50 minutes. If you leave it longer, the dough will become more difficult to work with. After refrigeration it becomes very pleasant to the touch. Knead the dough - While the pie dough is “resting,” let’s make the curd and berry filling.
Mix cottage cheese, sugar, sour cream, starch (1 tbsp), vanillin and milk in a blender until the consistency of dripping sour cream (slightly thicker than drinking yogurt), set aside. Curd filling - Grind the berries with sugar and the remaining starch (1 tbsp) in a blender.
You can mix everything by hand, it just turns out smoother in a blender, without lumps. Berry filling - Now let's get back to the test.
Grease the mold (mine is 25 cm in diameter) with vegetable oil. We spread the dough so that sides are formed (it’s a special pleasure to distribute the dough into the mold, it turns out so wonderful!). We make a base with sides from the dough - Place the curd filling on the dough.
Spread the cottage cheese filling - On top - berries (if there are a lot of berries and you want a more sour taste, you can distribute the two fillings equally. I prefer the proportions 2 (cottage cheese) : 1 (berries)).
The fact that both fillings (especially the berry one) are runny at this stage should not be confusing; after baking, together with the starch, everything will be perfect. Drizzle with berry puree - The pie will look nicer if you carefully form (fold) the sides after all the curd and berry filling has been laid out.
We turn up the sides - Place our beautiful pie in an oven preheated to 200 degrees and wait 20-25 minutes (which oven is yours) until the dough is golden brown.
The filling will be baked in any case; there are no eggs in it. Baking a pie - Immediately after leaving the oven, you should not remove the cake from the mold, let it cool a little, and even after that you need to remove it carefully, because.
The dough is soft and breaks easily (cracks). Curd and berry pie is ready
This curd and berry pie is good both warm (not hot!) and cold.
Bon appetit!
Gulnara author of the recipe
In general, you can take any berries you like. And you can start eating the pie immediately after cooking, it’s very tasty.
for test
- 2 eggs,
- ½ tsp. salt,
- 1 glass of kefir or 2 natural yoghurts,
- 100 g margarine,
- 1 tsp baking powder,
- flour (the dough should be like thick sour cream) ~ 250 g,
- 100 grams of sugar,
- a little vanilla.
For filling
- package of frozen cherries 450 gr.,
- sugar.
1. beat butter and sugar, add eggs and kefir, add flour, vanillin, baking powder 2. pour the dough into a greased form (I have a rectangular 20 by 30 cm), place berries on top (you don’t need to defrost), sprinkle sugar on top. 3. bake for 30 minutes at 200 degrees 4. let cool in the pan, you can decorate with whipped cream - it will spread and the pie will be creamy and beautiful in color.
What types of curd and berry pies are there?
All sorts of things! On shortcrust pastry, biscuit, sour cream, kefir, puff pastry, yeast.
Berries can be placed in the dough, on top or bottom.
Externally, these products can be open, closed, upside down, with a meringue cap or with a chocolate top. Pies filled with curd products are especially good and easy to make.
Subtleties
- The berries make the dough heavier. To make the cake come out fluffy, you need to dry it before placing it.
- Frozen berries should not be completely defrosted, so as not to get a sea of water and juice. Simply wash them in warm water and put them in a colander. When the liquid has completely drained, you can use the berries.
- To ensure that the berries are evenly distributed, they are rolled in starch and only after this procedure are poured into the base.
- You can take any cottage cheese: fatty or low-fat, pasty or granular.
- For a more delicate consistency of the filling, knead it with a fork and mix with sour cream.
- Starch added to the filling stabilizes it and allows it to keep its shape. Can be replaced with semolina.
- It is delicious to combine cottage cheese in the filling with poppy seeds or nuts, as well as dried fruits.
- Pies are usually decorated with chocolate sauce and mint sprigs. They are often left without decoration, since the combination of snow-white filling, ruddy base and bright berries is perfect in itself.
We invite you to surprise your loved ones and find a use for your last homemade grapes (store-bought ones will do, of course). We have already made grape pie with shortbread dough. It turned out so unforgettable that I wanted to repeat it every day. But cooking does not stand still. And we managed to develop a formula for successful baking for everyone who wants to enjoy a pie with curd and berry filling.
This is a dough with a filling based on cottage cheese and berries... grapes. Everyone is used to baking pies with anything: raspberries, currants, cherries, gooseberries. But at the end of October, all the berries are already in the freezer. Only grape bunches remained fresh on the branches. They patiently and doomedly endure bird attacks and the indifference of their hostesses. But it’s time to restore justice: pies with grapes are tasty and unusual. You must prepare them to fill your diet with vitamins from nature itself.
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We recommend making an amazingly delicious pie with cottage cheese and berries using our affordable and extremely simple recipes. You will undoubtedly enjoy the amazing taste and delicious aroma of the resulting baked goods.
Open aromatic shortbread pie with cottage cheese and berries - recipe
Ingredients:
For the test:
- high-quality sifted flour – 265 g;
- peasant butter – 105 g;
- granulated sugar – 105 g;
- selected chicken egg – 1 pc.;
For cream:
- soft cottage cheese – 515 g;
- selected chicken egg – 1 pc.;
- granulated sugar – 140-190 g;
- sour cream – 85 g;
- granulated vanilla sugar or vanillin - to taste;
- starch – 60 g;
- any berries - to taste.
Preparation
Initially, when starting to prepare the pie, set the oven to 195 degrees and turn it on to warm up. At this time, in a bowl, combine granulated sugar for the dough, soft butter and beat the ingredients with a mixer until fluffy. While beating, add one selected chicken egg. At the end of the kneading, add flour to the dough and form the resulting mass into a ball, which we briefly place in the refrigerator.
At this time, prepare the curd cream for the pie. To do this, beat the cottage cheese with a blender until airy, then mix it in a convenient container with sour cream, sugar and starch, add the egg, vanillin or vanilla sugar and mix well until maximum homogeneity.
Now take the ball of dough out of the refrigerator, place it in an oiled pan and distribute it over the bottom and walls, forming the sides. Spread the curd cream on top, and distribute the washed and dried berries on top. There may be very few of them, or there may be enough for the berry flavor to prevail over the curd flavor - we determine the quantity according to our preferences and taste.
All that remains is to bake the pie for forty to fifty minutes and let it cool completely.
The amount of ingredients is calculated for a large diameter mold. For a container with a diameter of 20-22 cm, the proportions must be halved.
Streusel pie with cottage cheese and berries
Ingredients:
For the test:
- high-quality sifted flour – 205 g;
- peasant butter – 105 g;
- granulated sugar – 55 g;
- vanillin - a pinch;
For the curd and berry filling:
- soft cottage cheese – 365 g;
- selected chicken egg – 3 pcs.;
- – 265 g;
- vanillin - a pinch;
- granulated sugar – 30 g;
- starch – 30 g;
- any berries – 290 g.
Preparation
The pie with streusel crumbs is extremely tender and tasty. To prepare it, first sift high-quality flour into a bowl, mix it with granulated sugar and vanillin, then add soft butter and rub with your hands until crumbs are obtained. Next, having placed the bowl with the dough in the refrigerator, we begin to make the filling.
Grind the cottage cheese through a fine sieve or beat it with a blender, then mix it with powdered sugar and vanilla, add eggs and beat everything thoroughly until fluffy. Place the pre-washed berries in another bowl and mix them with starch and granulated sugar.
Place a little more than half of the dough into the oiled pan and tamp it down, distributing it evenly over the bottom and sides. Now pour out the curd filling, place the berries on it and sprinkle with the remaining crumbs. To bake, place the pie in an oven preheated to 180 degrees for about fifty minutes.
Since I came to this amazingly beautiful site, I have (and are constantly appearing) new favorite recipes, from which sometimes very interesting-tasting mixes are obtained.
The basis of the curd and berry pie is the dough (with some changes), the filling is your own imagination.
For those who like low-fat, I think they will like this delicious pie with a hint of berries.
Recipe for jellied curd pie with berries. Calorie, chemical composition and nutritional value.
Nutritional value and chemical composition of “Jellied curd pie with berries.”
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 84.8 kcal | 1684 kcal | 5% | 5.9% | 1986 |
| Squirrels | 11.5 g | 76 g | 15.1% | 17.8% | 661 g |
| Fats | 2.3 g | 56 g | 4.1% | 4.8% | 2435 g |
| Carbohydrates | 3.7 g | 219 g | 1.7% | 2% | 5919 g |
| Organic acids | 1 g | ~ | |||
| Alimentary fiber | 0.8 g | 20 g | 4% | 4.7% | 2500 g |
| Water | 80.1 g | 2273 g | 3.5% | 4.1% | 2838 g |
| Ash | 0.683 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 15 mcg | 900 mcg | 1.7% | 2% | 6000 g |
| Retinol | 0.013 mg | ~ | |||
| beta carotene | 0.016 mg | 5 mg | 0.3% | 0.4% | 31250 g |
| Vitamin B1, thiamine | 0.023 mg | 1.5 mg | 1.5% | 1.8% | 6522 g |
| Vitamin B2, riboflavin | 0.124 mg | 1.8 mg | 6.9% | 8.1% | 1452 g |
| Vitamin B4, choline | 23.02 mg | 500 mg | 4.6% | 5.4% | 2172 g |
| Vitamin B5, pantothenic | 0.167 mg | 5 mg | 3.3% | 3.9% | 2994 g |
| Vitamin B6, pyridoxine | 0.076 mg | 2 mg | 3.8% | 4.5% | 2632 g |
| Vitamin B9, folates | 13.914 mcg | 400 mcg | 3.5% | 4.1% | 2875 g |
| Vitamin B12, cobalamin | 0.453 mcg | 3 mcg | 15.1% | 17.8% | 662 g |
| Vitamin C, ascorbic acid | 2.87 mg | 90 mg | 3.2% | 3.8% | 3136 g |
| Vitamin D, calciferol | 0.021 mcg | 10 mcg | 0.2% | 0.2% | 47619 g |
| Vitamin E, alpha tocopherol, TE | 0.406 mg | 15 mg | 2.7% | 3.2% | 3695 g |
| Vitamin H, biotin | 3.468 mcg | 50 mcg | 6.9% | 8.1% | 1442 g |
| Vitamin K, phylloquinone | 5 mcg | 120 mcg | 4.2% | 5% | 2400 g |
| Vitamin RR, NE | 2.2229 mg | 20 mg | 11.1% | 13.1% | 900 g |
| Niacin | 0.233 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 80.22 mg | 2500 mg | 3.2% | 3.8% | 3116 g |
| Calcium, Ca | 115.09 mg | 1000 mg | 11.5% | 13.6% | 869 g |
| Silicon, Si | 5.69 mg | 30 mg | 19% | 22.4% | 527 g |
| Magnesium, Mg | 15.69 mg | 400 mg | 3.9% | 4.6% | 2549 g |
| Sodium, Na | 26.33 mg | 1300 mg | 2% | 2.4% | 4937 g |
| Sera, S | 69.33 mg | 1000 mg | 6.9% | 8.1% | 1442 g |
| Phosphorus, Ph | 100.6 mg | 800 mg | 12.6% | 14.9% | 795 g |
| Chlorine, Cl | 57.86 mg | 2300 mg | 2.5% | 2.9% | 3975 g |
| Microelements | |||||
| Aluminium, Al | 33.9 mcg | ~ | |||
| Bor, B | 6.8 mcg | ~ | |||
| Vanadium, V | 4.34 mcg | ~ | |||
| Iron, Fe | 0.414 mg | 18 mg | 2.3% | 2.7% | 4348 g |
| Yod, I | 7.47 mcg | 150 mcg | 5% | 5.9% | 2008 |
| Cobalt, Co | 1.009 mcg | 10 mcg | 10.1% | 11.9% | 991 g |
| Lithium, Li | 1.552 mcg | ~ | |||
| Manganese, Mn | 0.096 mg | 2 mg | 4.8% | 5.7% | 2083 g |
| Copper, Cu | 114.16 mcg | 1000 mcg | 11.4% | 13.4% | 876 g |
| Molybdenum, Mo | 4.181 mcg | 70 mcg | 6% | 7.1% | 1674 g |
| Nickel, Ni | 0.103 mcg | ~ | |||
| Tin, Sn | 6.72 mcg | ~ | |||
| Rubidium, Rb | 2.1 mcg | ~ | |||
| Selenium, Se | 8.302 mcg | 55 mcg | 15.1% | 17.8% | 662 g |
| Strontium, Sr | 9.67 mcg | ~ | |||
| Fluorine, F | 49.8 mcg | 4000 mcg | 1.2% | 1.4% | 8032 g |
| Chromium, Cr | 1.42 mcg | 50 mcg | 2.8% | 3.3% | 3521 g |
| Zinc, Zn | 0.239 mg | 12 mg | 2% | 2.4% | 5021 g |
| Zirconium, Zr | 0.67 mcg | ~ | |||
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.044 g | ~ | |||
| Mono- and disaccharides (sugars) | 3.6 g | max 100 g | |||
| Galactose | 0.013 g | ~ | |||
| Glucose (dextrose) | 0.008 g | ~ | |||
| Lactose | 0.905 g | ~ | |||
| Essential amino acids | 0.54 g | ~ | |||
| Arginine* | 0.416 g | ~ | |||
| Valin | 0.183 g | ~ | |||
| Histidine* | 0.102 g | ~ | |||
| Isoleucine | 0.141 g | ~ | |||
| Leucine | 0.253 g | ~ | |||
| Lysine | 0.312 g | ~ | |||
| Methionine | 0.038 g | ~ | |||
| Methionine + Cysteine | 0.052 g | ~ | |||
| Threonine | 0.129 g | ~ | |||
| Tryptophan | 0.019 g | ~ | |||
| Phenylalanine | 0.145 g | ~ | |||
| Phenylalanine+Tyrosine | 0.225 g | ~ | |||
| Nonessential amino acids | 0.753 g | ~ | |||
| Alanin | 0.4 g | ~ | |||
| Aspartic acid | 0.32 g | ~ | |||
| Glycine | 1.07 g | ~ | |||
| Glutamic acid | 0.728 g | ~ | |||
| Proline | 0.891 g | ~ | |||
| Serin | 0.21 g | ~ | |||
| Tyrosine | 0.079 g | ~ | |||
| Cysteine | 0.013 g | ~ | |||
| Sterols (sterols) | |||||
| Cholesterol | 6.21 mg | max 300 mg | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 1.3 g | max 18.7 g | |||
| 4:0 Oil | 0.026 g | ~ | |||
| 6:0 Kapronovaya | 0.018 g | ~ | |||
| 8:0 Caprylic | 0.01 g | ~ | |||
| 10:0 Kaprinovaya | 0.021 g | ~ | |||
| 12:0 Lauric | 0.023 g | ~ | |||
| 14:0 Miristinovaya | 0.116 g | ~ | |||
| 15:0 Pentadecane | 0.008 g | ~ | |||
| 16:0 Palmitinaya | 0.145 g | ~ | |||
| 17:0 Margarine | 0.005 g | ~ | |||
| 18:0 Stearic | 0.08 g | ~ | |||
| 20:0 Arakhinovaya | 0.01 g | ~ | |||
| Monounsaturated fatty acids | 0.63 g | min 16.8 g | 3.8% | 4.5% | |
| 14:1 Myristoleic | 0.01 g | ~ | |||
| 16:1 Palmitoleic | 0.021 g | ~ | |||
| 18:1 Oleic (omega-9) | 0.178 g | ~ | |||
| 20:1 Gadoleic (omega-9) | 0.003 g | ~ | |||
| Polyunsaturated fatty acids | 0.112 g | from 11.2 to 20.6 g | 1% | 1.2% | |
| 18:2 Linolevaya | 0.005 g | ~ | |||
| 18:3 Linolenic | 0.008 g | ~ | |||
| 20:4 Arachidonic | 0.021 g | ~ | |||
| Omega-6 fatty acids | 0.1 g | from 4.7 to 16.8 g | 2.1% | 2.5% |
The energy value of jellied curd pie with berries is 84.8 kcal.
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
Berry pie dough
When making a pie with frozen berries, different types of dough will be used. Shortbread, curd, yeast, puff, kefir and others are wonderful. To prepare the dessert, you will need an oven or multicooker, which simplifies the process. You should not use ready-made store-bought dough: your own is much more flavorful and tender. A good Lenten pie with berries: fresh or frozen.
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Sand
A simple dough and delicious berries will delight you with excellent results. Ingredients:
- flour – 1.75-2.25 tbsp. l.;
- cold boiled water – 3.5-4 tbsp. l.;
- sugar – 1 tbsp;
- butter - 1 pack. (200 g).
Preparation:
- To prepare a shortbread dessert with berries, flour is mixed with granulated sugar. Oil is added and the mixture is chopped with a knife until fine crumbs are obtained.
- Add water to glue the crumbs together.
- The shortbread version of the dough is made quickly - the crumbs are rolled into a ball, covered with cling film, and placed in the refrigerator for 3 hours.
- Combine the base and filling, place in the oven or slow cooker.
Puff
Puff pastry is very interesting. Dessert ingredients:
- egg – 1 pc.;
- puff pastry – 400-450 g;
- sugar – 3.75-4 tbsp. l.;
- frozen cherries – 475-525 g.
Preparation:
- To make a simple frozen cherry pie, take 2 sheets of ready-made puff pastry.
- You need to freeze the cherries, remembering to remove the seeds from them.
- This pie is prepared quickly: roll out a sheet of dough as thin as possible and place it on the bottom of a greased pan.
- Frozen cherries are laid out over the layer: during baking they will give juice and the pie will not be dry.
- The top of the cherry is sprinkled with a small amount of sugar.
- A second sheet of dough is rolled out, then the pie is covered with it.
- The edges of the dough must be pinch to prevent juice from leaking out.
- The top of the pie is brushed with pre-beaten egg yolk to create an appetizing crust. Several punctures are made with a fork.
- The mold is placed in a preheated oven and left for 22-26 minutes.
- Layered pie made from frozen berries is completely ready. Before using it, it needs to stand for about 15 minutes so that it can cool, otherwise the layers will begin to break a lot when cutting.
On kefir
A simple component will give excellent results! Dessert ingredients:
- frozen cherries – 450-500 g;
- kefir – 280-320 g;
- baking powder – 1.25-1.5 tsp;
- egg – 3 pcs.;
- flour – 325-340 g;
- vanilla sugar – 1 pack;
- sugar – 220-230 g.
Preparation:
- To make a quick cake with frozen berries, beat eggs with sugar until a white mass is obtained.
- Kefir, vanilla sugar, baking powder are added. All components are mixed.
- The sifted flour is laid out in small portions. The dough is kneaded until it becomes creamy.
- The mold is covered with a layer of parchment paper and greased with oil.
- Half the dough is poured out, berries are placed on top and sprinkled with sugar.
- The remaining dough is poured into the mold.
- Cooking the pie in a preheated oven will take approximately 55-65 minutes.
Jellied pie with berries
For sweets with a spectacular surface you will need the following ingredients:
- eggs – 2 pcs.;
- flour – 375-420 g;
- sugar – 90-110 g;
- butter/margarine – 110-120 g;
- baking powder – 0.75-1 tsp;
- frozen berries – 225-260 g (for filling).
For filling:
- flour – 1.75-2 tbsp. l.;
- eggs – 2 pcs.;
- sugar – 90-110 g;
- sour cream – 190-210 g.
Preparation:
- Making berry pie is very simple - beat sugar with eggs, add chilled butter (margarine).
- Mix flour with baking powder and add to eggs. The finished dough should resemble soft plasticine.
- The mixture is placed in the refrigerator while the filling is being made.
- To fill, eggs are beaten with granulated sugar, sour cream and flour are added.
- The dough is rolled out, placed on the bottom of the mold, and high sides are formed.
- The berries are laid out, the filling is poured out.
- The berry dessert takes 35-40 minutes to prepare.
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Berry pie made from yeast dough
For yeast pie with frozen berries you should prepare:
- a couple of teaspoons of yeast;
- 450 g flour;
- egg;
- glass of water;
- 65 g plums. oils;
- 30 g sugar + a couple of tablespoons for filling;
- 2-3 g salt;
- 3 cups of berries;
- 12 g starch.
Heat the water, add 5 g of sugar, half a portion of flour and yeast. Stir and place in a warm place, leaving for a couple of hours. After the dough has risen, add another 25 g of sugar, egg, salt and mix. Add the remaining sifted flour in small portions. Knead into a smooth, elastic dough that should come off easily from your hands. Stir in the oil and leave for a couple of hours in a warm place. During this time, the dough must be kneaded three times. After the specified time, roll it out into a layer about a centimeter thick. Place in a greased ovenproof dish and leave for a quarter of an hour. Sprinkle the dough a little with starch, mix the rest of the portion with sugar and thawed berries. Place the filling, fold the edges of the dough over it and pinch. Cook in the oven at 220˚C for 50-55 minutes. The pie should turn out golden brown.
