As soon as fresh berries appear, I prepare this summer jellied pie several times a week. Light, fragrant!
Mold diameter 24 cm.

Ingredients
For the test:
113 g butter, cold
220 g flour
70 g sugar
1 egg
2 tbsp cold water
0.5 tsp salt

For filling:
300 g berries
2 eggs
200 g cream
60 g sugar
Vanillin to taste
2 tbsp flour

Bake at 180C (356F) for 40-45 minutes or until the pastry is golden brown.
Let cool and refrigerate for 2 hours before serving!

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