Mixed Berry Cream Pie Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Crust:</li><li class="ingredients-single-item">200g all-purpose flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">30g granulated sugar</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">1 large egg yolk</li><li class="ingredients-single-item">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">For the Cream Filling:</li><li class="ingredients-single-item">500ml whole milk</li><li class="ingredients-single-item">1 vanilla bean, split and scraped (or 2 tsp vanilla extract)</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">4 large egg yolks</li><li class="ingredients-single-item">40g cornstarch</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">30g unsalted butter, at room temperature</li><li class="ingredients-single-item">For the Berry Topping:</li><li class="ingredients-single-item">200g fresh strawberries, hulled and halved</li><li class="ingredients-single-item">125g fresh blueberries</li><li class="ingredients-single-item">125g fresh raspberries</li><li class="ingredients-single-item">100g fresh blackberries</li><li class="ingredients-single-item">60ml clear fruit jam (apricot or apple)</li><li class="ingredients-single-item">1 tbsp water</li><li class="ingredients-single-item">Fresh mint leaves for garnish (optional)</li><li class="ingredients-single-item">Powdered sugar for dusting (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) tart pan with removable bottom</li><li class="equipment-single-item">Pie weights or dried beans</li><li class="equipment-single-item">Food processor (optional for crust)</li><li class="equipment-single-item">Medium saucepan</li><li class="equipment-single-item">Fine-mesh sieve</li><li class="equipment-single-item">Pastry brush</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin with the crust. In a food processor (or by hand using a pastry cutter), combine the flour, sugar, and salt. Pulse briefly to mix. Add the cold butter cubes and pulse until the mixture resembles coarse sand with some pea-sized pieces of butter remaining - these butter pieces are crucial for a flaky crust.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the egg yolk and 2 tablespoons of ice water, pulsing just until the dough begins to come together. If needed, add the remaining tablespoon of water, but be careful not to overwork the dough (overworking develops gluten, resulting in a tough crust).</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Turn the dough onto a lightly floured surface and form it into a disc. Wrap in plastic wrap and refrigerate for at least 1 hour. This resting period allows the gluten to relax and the butter to firm up, ensuring a tender, flaky crust.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your oven to 190°C (375°F). Roll the chilled dough on a lightly floured surface into a circle about 3mm thick and large enough to fit your tart pan. Carefully transfer to the pan, pressing it gently into the corners. Trim any excess dough, leaving a small overhang to account for shrinkage.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Prick the bottom of the crust with a fork (this prevents bubbling), line with parchment paper, and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove the weights and parchment and bake for an additional 10-12 minutes until golden brown. Cool completely on a wire rack.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>While the crust cools, prepare the cream filling. In a medium saucepan, heat the milk with half the sugar and the vanilla bean (if using) until steaming but not boiling. Meanwhile, in a bowl, whisk together the egg yolks, remaining sugar, cornstarch, and salt until smooth and pale yellow.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Temper the egg mixture by slowly pouring about 1/3 of the hot milk into the eggs while whisking constantly (this prevents the eggs from scrambling). Pour this mixture back into the saucepan with the remaining milk and cook over medium heat, whisking constantly, until the mixture thickens and begins to bubble, about 2-3 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Continue cooking for another minute, then remove from heat. If using vanilla extract instead of a bean, stir it in now. Add the butter in small pieces, stirring until completely melted and incorporated. The butter adds richness and gives the pastry cream a silky finish.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Strain the cream through a fine-mesh sieve into a clean bowl to remove any lumps or bits of cooked egg. Cover with plastic wrap, pressing it directly onto the surface of the cream to prevent a skin from forming. Refrigerate until completely chilled, at least 2 hours or overnight.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>When ready to assemble, whisk the chilled cream until smooth, then spread it evenly into the cooled tart shell. Arrange the mixed berries decoratively on top, starting from the outside and working your way in. You can create patterns, concentric circles, or simply pile them artfully.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Heat the fruit jam with water in a small saucepan until liquified. If necessary, strain to remove any fruit chunks. While still warm, gently brush this glaze over the berries with a pastry brush. This adds shine and helps preserve the freshness of the berries.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Refrigerate the assembled pie for at least 30 minutes before serving to allow everything to set. Just before serving, you may garnish with fresh mint leaves and dust with powdered sugar if desired. This pie is best enjoyed on the day it's assembled, but will keep refrigerated for up to 2 days.</li></ol>