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Cream pie with fresh berries

Recipe from: 9/1/2002 12:00:00 AM
Ingredients 9
Servings 8
Time 40


  • 340
    cake flour
  • 45
    castor sugar
  • 250
    butter, cubed
  • 2
    large eggs, lightly beaten
  • 250
    cream, whipped
  • 3
    vanilla essence
  • 25
    castor sugar
  • 250
    fresh berries, left whole or sliced


To make the pastry, sift the flour into a large bowl.
Add the castor sugar and butter cubes.
Rub in the butter with your fingertips until the mixture resembles coarse breadcrumbs.
Alternatively, use a food processor to process the mixture until crumbly.
Mix the egg yolks and 60 ml ice water together and add to the flour mixture, a little at a time.
Mix lightly until the dough comes together.
It should not be too sticky or too wet.
You may not need to use all the egg and water mixture.
Press the dough into a flat circle and wrap in plastic wrap.
Chill for at least an hour.
Roll the dough out onto a floured surface and use it to line a greased 22 cm loose-based baking tin.
Cover the pastry with aluminium foil or baking paper and weigh it down with dried beans.
Bake in a preheated 210 °C oven for 15 to 20 minutes.
Keep an eye on the pastry and when the edges start to brown, remove the beans and foil and bake until the pastry is crisp.
Remove from the oven and cool completely.
Prepare the filling just before you are ready to serve.
Mix the cream, vanilla essence and sugar together.
Fill the pastry shell with whipped cream, top with the berries and serve.

Read more on: bake  |  fruit

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