More than simple berry pie
We are so lucky to have berries in Quebec! I freeze a reserve for the year, and then I can use them wisely, like to make this berry tart that is too simple but so good that I eat it for breakfast!
The video is on Madame Germaine's Youtube channel! Take the opportunity to subscribe!
2 shortcrust pastry rolls (see my French friend Aurélie's grandmother's recipe below)
1 1/2 to 2 cups of frozen berries (depending on the size of your pie pan)
1/3 to 1/2 cup of sugar (depends on the amount of fruit and how you like sugar!!)
1 tbsp. cornstarch
1-2 tbsp. maple syrup
Coarse sugar (optional)
Preheat the oven to 350-375F.
Lay your first crust in your pie pan. Prick with a fork.
In a bowl, combine the berries, sugar, cornstarch and maple syrup. Pour into the crust. Cut off the excess dough (not too flush with the mould!).
Brush the crust with a beaten egg and sprinkle with coarse sugar.
Place the 2nd crust on top, and make holes to let the steam escape (decorate as you like!). Bake in the lower oven for about 30 minutes, or until golden brown.