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Creamy Berry Streusel Pie
By Adrian Richardson
| Preparation : 30 min | Resting : 45 min |
| Cooking : 20 min | Equipment : |
| Difficulty : | Rating : 0 rates |
| Download the recipe : | |
Programmes
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accessories
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Serves 4
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| 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 |
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| cup plain flour |
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| cup dried bread crumbs |
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| cup desiccated coconut |
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| cup butter |
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| Pinch cinnamon |
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| 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 | |
| 1 | Preheat oven to 180C |
| 2 | 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. |
| 3 | Rest the dough for half an hour |
| 4 | 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 |
| 5 | Blind bake @ 180C for 15 to 20 mins. Remove from the oven & allow to cool for 10 to 15 mins |
| 6 | When cooled place 3 cups berries (if using frozen berries drain off the juices) inside the tart |
| For the custard | |
| 1 | Mix together in a bowl. Pour over the berries in the tart shell |
| For the Streusel topping | |
| 1 | Place all of ingredients in the clear food processor large bowl and process until combined. They should resemble sticky bread crumbs. |
| 2 | Place the crumbs in the pastry tart shell |
| 3 | Bake in the preheated oven for 50 to 55 minutes, or until lightly browned. Cool on wire rack. |
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