Berry pudding pie: a great option regardless of the season

Everything is very easy, tasty and affordable!

Berry pudding pie

Dough:

110 g butter (62%)

40 g of egg yolk (2 pcs)

40 g sugar (2 tbsp)

2 g of baking powder (0.5 tsp)

220 g flour (11 tbsp)

Berry pudding:

600 ml of milk

60 g cornstarch (7 tsp)

70 g sugar (3.5 tbsp)

vanilla sugar (optional)

50 g of butter (62%)

140 g of berries (raspberries, blueberries)

Prepare the dough:

Mix flour and baking powder.

Grate the cold butter on a fine grater and mix it with the flour. You should get cold crumbs.

Mix the egg yolk with sugar and add to the crumbs. Knead the dough.

Divide the dough into two parts: 1/3 and 2/3. Wrap in plastic film and put it in the freezer for 30 minutes.

Mix the following ingredients in a saucepan: cold milk, sugar, vanilla sugar, and cornstarch.

Put it on the stove and bring it to a boil, stirring constantly. When the mass begins to boil, cook for another 30 seconds and remove the saucepan from the stove.

Add butter and stir.

Assemble the cake:

Take a 25x18 cm mold (5 cm tall). Grease it with butter and put a sheet of parchment on the bottom.

Rub the cold dough on a fine grater. This will make it easier to distribute around the mold.

Make a small border. No need to tamp the dough.

Pour half of the warm cream over the dough and spread it out.

Add berries.

Put the second part of the cream on top of the berries.

Rub the rest of the dough on top.

Bake at 170 degrees (convention setting) for 35-40 minutes.

Cool and then put in the refrigerator for 5-6 hours to stabilize.