A simple and delicious pie made with short pastry, custard cream and fresh blueberries. But you can replace the blueberries with your favorite berries, strawberries, raspberries, etc, or also mix them all!
Ingredients for the short pastry:
250 gr of all-purpose flour
125 gr of butter, at room temperature
2 egg yolks
100 gr of white sugar
2 drops of vanilla essence (or ½ grated lemon peel)
a pinch of salt
Ingredients for the filling:
250 cl of whole milk
100 gr of sugar
2 egg yolks
25 gr of all-purpose flour
1/2 vanilla stick
250 gr of blueberries, washed
1 bag of jelly powder
How to prepare:
First prepare the short pastry dough. On a worktop make a well in the flour. In the middle add the sugar, the butter, the egg yolks, the vanilla essence and the salt. Knead all the ingredients for a few minutes, until the dough will be homogenous and compact (but do not knead it too much, because with the warmth of your hands the butter will start to melt and the dough will lose its consistency). When the dough is ready, wrap it in cling film and put it in the fridge for 30 minutes.
Preheat the oven at 180° C.
Take the dough from the fridge and with a rolling pin roll it out on a sheet of backing paper. The dough must have a slightly larger diameter than the round tin you will use for backing (around 25 cm diameter). Put the dough together with the paper on the tin and cut the extra dough that goes over the borders. With a fork pierce the dough. Put another sheet of backing paper on the top of the dough and spread on it a couple of handful of rice (this will prevent the pie from puff up in the middle while baking). Put it in the oven for 20-25 mins, until the borders will be golden.
When the pie is baked take it from the oven, carefully remove the top sheet together with the rice and discard it. Let the pie cool.
Now prepare the custard cream. Make a cut on the length of the vanilla stick and put it in a saucepan together with the milk. Heat the milk on the stove until it will start to boil, then switch off and let it cool. In a large bowl whisk the egg yolks with the sugar using a mixer. Whisk them for a few minutes until you will obtain a light yellow soft cream. Now add the flour and whisk again. Then take the vanilla stick out of the milk, and, whisking all the time, pour the milk into the egg cream.
Now you have two possibilities: cooking the cream bain-mairie or in the microwave. If you do it bain-marie, you have to pour the cream into a saucepan; put a larger pot half full of water on the stove at medium high heat and when the water is boiling put the saucepan with the cream over it (with the bottom of the casserole in the boiling water). With a wooden spoon stir the cream al the time until it will have the density of a soft pudding (around ten mins). When the cream achieves the wanted density, take it from the stove and let it cool.
If you prefer the microwave (as I do, because it is easier), leave the cream in the bowl and put it in the microwave at maximum power for 2 mins. Then take it out, stir and put it back for another 2 mins. Stir it again and check if it is ready; the cream should now be dense. If the cream is still too loose put it back in the microwave for another 1 or 2 mins. Then let it cool.
Prepare the jelly following the instruction on the bag.
Finally, take the pie from the tin and put it on a serving tray. Surround the tart with some kitchen foil, so that you will prevent from dropping the tray while you will fill the pie. Spread the custard cream into the pie and then arrange the blueberries on the top of it. When the jelly is ready pour it onto the pie, making sure that you will cover the entire surface.
Now let the pie cool for a few hours (at least 2 or 3 hours) in the fridge. If you have the patience, or the time, wait until the next day, the pie will become even tastier! Serve with sweet wine, as Moscato, Malvasia or Porto.