This has been one intense week. But also a bright shiny one, spring is arriving and the sunbeams finally starts to warm your face. I love little cute messages on things where you might not otherwise would have expected them, like on sweet food. These playful pies turned out to be my main Sunday activity, I'm adding that with a walk in the sun and then some rest before the new week starts.
3 small pies, 18 cm (perfect to share with someone special)
Pie crust (I made three batches of this pie dough recipe, one at a time.)
300 ml flour
a pinch of salt
1 tablespoon icing sugar
130 g cold butter
2 tablespoon icecold water
1 quart frozen mixed berries - I used blueberries, raspberries, blackberries and lingonberries (1 l)
3 tablespoon flour
1 tablespoon cornstarch
1 teaspoon vanilla powder
zest from 1 lime
1/2 cup caster sugar (1 dl)
1 egg yolk
1 tablespoon heavy cream
Mix the dry ingredients for the pie crust. Add the diced butter and mix until it starts to crumble. Add the water a little at a time and mix just until the dough comes together. Wrap in plastic foil. Repeate two times. Refridgerate for about three hours. You can prepare this step one day ahead.
Heat oven to 200°C, fan.
Roll out the dough to about 3 mm thick. My tip is to roll between two layers of plastic foil, that avoids the dough from sticking and it's easy to lift it into the pie pan. Leave about 1 cm overhang. Repeate for the second and third pie.
Mix the dry ingredients for the filling in a bowl. Add the berries and make sure they are completed coverered with the mix before putting it all in the pie pan.
Roll out the other halfs of the dough, in the same way as earlier. Brush the edge of the pie pans with gently beaten egg yolk and heavy cream. Either cut out figures or letters, brush them with the egg wash and place in a pattern over the pie, or put the pie sheet as a lid over the pie. In that case, score the lid with a knife.
Bake the pies in the middle of the oven for about ten minutes. A tip is to put a baking tin lined with parchment paper under the pies, in case some of the filling pours over during baking. Lower the heat to 175° and bake for another 40 minutes, or until golden brown. Let cool on an oven rack.
Easy vanilla custard
1/2 teaspoon vanilla powder
3 egg yolks
1/4 cup caster sugar (1/2 dl)
300 ml heavy cream (3 dl)
Whip egg yolks, caster sugar and vanilla powder light and fluffy in a bowl. Whip the heavy cream in another bowl and add to the egg mixture.
Find more inspiration at @nina_cederholm on Instagram