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Creamy Berry Streusel Pie

By Adrian Richardson

Preparation : 30 min Resting : 45 min
Cooking : 20 min Equipment :
Difficulty :
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Serves 4 :
For the pastry
500 g plain flour, sifted
100 g icing sugar, sifted
250 g unsalted butter, cut into small cubes
1 lemon zested
2 large free-range eggs, beaten
For the Streusel topping
cup brown sugar
cup plain flour
cup dried bread crumbs
cup desiccated coconut
cup butter
Pinch cinnamon
For the custard
1 cup white sugar
1/3 cup plain flour
Pinch salt
3 eggs, beaten
1 cup sour cream
100 ml pouring cream
For the pastry

Preheat oven to 180C


Place all ingredients the stainless steel bowl.Select BREAD/BRIOCHE. Press Auto. When program pauses after 1 minute, scrape down the bowl if needed and press Auto again.


Rest the dough for half an hour


Roll the pastry out & place into a 25 cm tart tin. Dot pastry with a fork. Cover the pastry with baking paper and baking beads


Blind bake @ 180C for 15 to 20 mins. Remove from the oven & allow to cool for 10 to 15 mins


When cooled place 3 cups berries (if using frozen berries drain off the juices) inside the tart

For the custard
1Mix together in a bowl. Pour over the berries in the tart shell
For the Streusel topping
1Place all of ingredients in the clear food processor large bowl and process until combined. They should resemble sticky bread crumbs.
2Place the crumbs in the pastry tart shell 
3Bake in the preheated oven for 50 to 55 minutes, or until lightly browned. Cool on wire rack.
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