- Yield: 1 large pie/8 small pies
- 1 portion shortcrust pastry
- 4 oz (100 g) good quality white chocolate
- 18 fl oz (500 ml) milk
- 1 vanilla pod, seeds scraped out
- 5 oz (150 g) sugar
- 7 free-range egg yolks
- 3 oz (75 g) corn flour
- 2 oz (50 g) softened butter
- 4½ oz (125 g) fresh blueberries
- 14 oz (400 g) fresh raspberries
- Icing sugar to sprinkle on the pie
How to Make It
- Make the shortcrust pastry according to the basic recipe (if there is leftover dough, it can be kept in the freezer).
- Preheat the oven to 180°C (350°F/gas 4).
- Roll out the dough and put it in a rectangular pie tin. Prick the bottom with a fork. Press a strip of aluminium foil on and over the edge of the dough so it doesn’t sink down while prebaking (baking blind).
- Prebake the pie shell in the middle of the oven for about 5 minutes, then remove the foil and bake for another 5 minutes, until it is golden.
- Melt the white chocolate in a bowl over but not touching a pan of boiling water, then brush the chocolate over the bottom and edges of the pie shell. Let the chocolate harden.
- Boil the milk with the vanilla seeds and the pod.
- Whisk the sugar, yolks and corn flour until white and fluffy.
- While whisking by hand, add the milk.
- Pour the mixture back into the pot and warm it while whisking it vigorously. Pour it into a bowl when the mixture has really thickened. Remove the vanilla pod.
- Melt the butter in the warm cream while whisking; continue to whisk until the cream is smooth.
- Chill the cream in an ice bath (in a bowl placed in ice water) or in the refrigerator.
- Powder the edges of the pie with lots of icing sugar. Spread the vanilla cream over the pie shell.
- Place the blueberries in a square in one corner of the pie.
- Place horizontal rows of raspberries, but leave every other row empty. Powder the raspberries until they are completely white.
- Fill in the empty rows with the rest of the raspberries.