little berry pie

It would be awesome to use fresh berries at this time of the year, but if I happen to find some in our grocery store they cost almost as much as buying this pie from a bakery. And this is a very small pie =)

This pie is one of my many favourites, the sweet yogurt filling with the sour berries and the buttery crust... And the best part is that it's so small that I don't have to feel guilty if I eat the whole thing by myself.

This recipe makes two 15 cm (6 in.) crusts. It's easier to make a bigger dough when making these small pies and it's great when you have the dough ready for your next pie. You can freeze the dough, it's good for about a month in the freezer. 

I used tinned steel tart pan with a removable bottom. 

ingredients:

pie crust

110g all purpose flour

25g icing sugar

60g cold butter, in cubes

1 egg yolk

1 tbsp cold water

filling

2 dl natural yogurt

1 egg

1/2 dl sugar

1 tsp vanilla sugar

1 dl berries, I used blackcurrants and redcurrants

1. Mix flour and icing sugar together, add butter cubes until the mixture is crumbly.
2. Add the egg yolk and knead carefully.
3. Add the cold water and knead until the dough is even, just 30 seconds. 
4. Put the dough in a plastic wrap and put it in the refrigerator for 30 minutes. Preheat the oven to 200C (400F) and butter your tart pan.
5. Take half of the dough and roll it just a little bigger than your tart pan. The dough should be about 3- 5 mm (1/8 in.) thick. Place it on the pan and push it gently along the sides and bottom. Use a fork to prick the bottom of the crust and put parchment paper onto the pie crust. Fill it with beans or rice and bake it for about 10 minutes. Take the parchment paper and weights out and continue to bake 5- 10 minutes. Watch the sides of your crust, if they're starting to brown too much, you can cover the sides with foil. Remove from oven and let it cool.
6. For the filling mix all the ingredients together. You can add the berries at this point or you can add them to the surface. Pour the filling onto the cooled crust and bake about 25- 30 minutes. It's ready when the center of the pie is set.

    Enjoy!