Such pies are usually baked with cranberries or cranberries, but in the gooseberry season, try to make it stuffed! Perhaps this option will appeal to you even more classic!
Pick your recipe
You will need
- For the test:
- - 355 g of flour;
- - 0.5 tsp salts;
- - 30 g of sugar;
- - 120 g butter;
- - 5-6 tablespoons ice water.
- For filling:
- - 60 g of sugar;
- - 60 ml of berry syrup;
- - 480-500 g of gooseberry;
- - 4 medium-sized yolks;
- - 60 g of starch;
- - 90 g of butter.
- For meringue:
- - 4 small squirrels;
- - 210 g of sugar.
Instruction manual
1
Mix flour for dough in a large bowl with salt and sugar.
2
Chopped butter (it is better to put it in the freezer for half an hour beforehand) chopped into a small cube with a knife and grind with dry ingredients.
3
Add water to collect crumbs in a bowl. Wrap in cling film, slightly flatten to make a lozenge, about 12 cm in diameter and put in the cold for at least 30 minutes.
4
Roll out the dough and put into a mold with a diameter of 24 cm, forming the sides. Leave for an hour in the refrigerator.
5
Preheat the oven to 200 degrees. Pour raw beans onto the base and put in the oven for 20 minutes (this is called blind blind baking).
6
For the filling, mix the water with the berry and sugar in a saucepan. Bring to a boil, boil for 5 minutes, then add starch and brew. Allow to cool slightly and stir in oil and yolks.
7
Preheat the oven to 150 degrees, pour on the base.
8
Beat the whites in strong peaks, pouring sugar in several stages, each time waiting until the previous batch of sweetener is completely dissolved.
9
Put the meringue on the base and bake for 40 minutes to make the meringue crispy and golden.