1 . Stage
In a bowl, mix flour, sugar, cold butter cut into pieces, and egg.
2 . Stage
Knead the dough and put it in the refrigerator until the cream is ready.
3 . Stage
Prepare the pudding according to the recipe on the package and leave it to cool.
4 . Stage
Take the dough out of the fridge, distribute it over the molds (my mold has a diameter of 25 cm), making a rim. Densely prick the bottom with a fork and place in the preheated oven. Bake at 170 degrees for 15-20 minutes.
5 . Stage
Meanwhile, put berries (I have a little bit of everything - red and black currants, raspberries, blackberries) into a saucepan, pour sugar and cook for a few minutes so that the berries get juices and become soft. Then flip the berries on a sieve to let the juice run off.
6 . Stage
Pour the pudding into the prepared casing.
7 . Stage
Spread the berries on top. In principle, you can stop here. The pie is ready. If you do not use a mold, then before you put the pudding and the filling, it is better to remove the cooled body from the mold, because then it will be difficult to do it. Of course, the pie can also be served in the mold, as one prefers. Let the pie cool, so that the pudding will thicken and not leak out.
8 . Stage
But if your berries, like mine, gave enough juice, you can continue. In that case, we leave the casing in the mold.
9 . Stage
10 . Stage
Put the juice and gelatin in the refrigerator for 5 to 7 minutes until it begins to thicken (if it thickens a bit, heat it up a little). Spoon the juice and gelatin over the surface. Place the cake in the refrigerator until the jelly has set.
11 . Stage
There's something so passionate and sultry about this pie, you must agree.
12 . Stage