Chilled Berry Pie

👨‍🍳 Method

For the Tart shell

1. 1
   Mix the flour and sugar in a bowl.

   Bowl
2. 2
   Add the cold butter in cubes and rub it in with your fingertips, until coarse crumbs form.

   💡The butter must stay cold: butter that melts in your hands gives a hard dough instead of a crumbly one. Work quickly, and if the dough warms up, put it back in the fridge.
3. 3
   Add the eggs and cold water and quickly bring together with your hands, without kneading, just until the dough comes together.

   💡Knead as little as possible: long kneading develops gluten, and the dough comes out tough and shrinks in the oven.
4. 4
   Wrap in plastic wrap and chill at least 30 minutes.

   ⚙ Wrapping and Chilling the DoughPlastic wrapRefrigerator

   💡Chilling firms the butter and relaxes the gluten: the dough rolls out easily, doesn't stick to the counter and doesn't shrink in the oven.
5. 5
   Roll out the dough and line a 24 cm pie pan with it, sides included. Prick the bottom with a fork.

   ⚙ Rolling Out DoughRolling pin

   💡Roll from the center outward and give the dough a quarter turn between rolls: this keeps it even in thickness and stops it sticking to the counter. If it springs back, cover for 10–15 minutes and try again.
6. 6
   Top with parchment paper and weights (or dried beans) and bake in an oven preheated to 180°C (355°F) for 20 minutes.

   Parchment paperOvenTart / pie pan

   💡The weights keep the dough from puffing up and shrinking from the sides: without them the bottom bubbles and the shell comes out lopsided.

For the Cream Filling

1. 7
   Whip the cold cream on medium speed, until it starts to thicken.

   ⚙ WhippingBowlHand mixerorStand mixer

   💡Cold cream whips quickly and holds firm: warm cream won't hold air. Stop when the peaks are firm, before it turns grainy.

   💡Whip cream very cold, in a chilled bowl with chilled beaters, and stop when it holds firm: overwhipping turns it grainy and buttery.
2. 8
   Add the cream cheese, sugar and vanilla and keep whipping on high speed to firm peaks.

   Hand mixerorStand mixer

To assemble

1. 9
   Fill the cooled shell with the cream.

   💡Fill only a completely cooled shell: cream on a warm shell makes it soggy and it loses its crispness.
2. 10
   Arrange the blueberries and raspberries on top.
3. 11
   Warm the jam until runny and brush the fruit with it, for shine.

   StoveSmall saucepanPastry brush
4. 12
   Chill one hour before serving.