These pies are usually baked with lingonberries or cranberries, but in gooseberry season try filling them! Perhaps you will like this option even more than the classic one!
It is necessary
- For the test:
- - 355 g flour;
- - 0.5 tsp salt;
- - 30 g of sugar;
- - 120 g butter;
- - 5-6 tbsp. ice water.
- For filling:
- - 60 g of sugar;
- - 60 ml of berry syrup;
- - 480-500 g of gooseberries;
- - 4 medium-sized yolks;
- - 60 g of starch;
- - 90 g butter.
- For the meringue:
- - 4 small squirrels;
- - 210 g of sugar.
Instructions
Step 1
Stir the flour for making the dough in a large bowl with the addition of salt and sugar.
Step 2
Chilled butter (it is better to put it in the freezer for half an hour beforehand) chop with a knife into a small cube and grind with dry ingredients.
Step 3
Add water to collect the crumb into a ball. Wrap in plastic wrap, flatten slightly to make a flat cake, about 12 cm in diameter and set in the cold for at least 30 minutes.
Step 4
Roll out the dough and put it in a mold with a diameter of 24 cm, forming the sides. Leave in the refrigerator for an hour.
Step 5
Preheat the oven to 200 degrees. Pour the raw beans onto the base and place in the oven for 20 minutes (called blind baking).
Step 6
For the filling, mix water, berries and sugar in a saucepan. Bring to a boil, simmer for 5 minutes, then add the starch and simmer. Let cool slightly and stir in butter and yolks.
Step 7
Preheat the oven to 150 degrees, pour onto the base.
Step 8
Beat the whites into strong peaks, adding sugar in several steps, each time waiting until the previous batch of sweetener is completely dissolved.
Step 9
Place the meringue on the base and bake for 40 minutes until the meringue becomes crispy and golden.
