Hawaiian Berry Pie

Ingredients for 1 servings:

• 300 g flour (wholemeal spelt)
• 180 g butter, cold
• 75 ml water, cold
• 1 pinch of salt
• 300 g quark (low-fat quark)
• 40 g cane sugar
• ½ tsp vanilla extract
• 100 g cream
• ½ pack of cream stiffener
• 100 g pineapple, chunked, candied, finely chopped
• 350 g berries (frozen), mixed
• 1 pack of cake glaze, red
• Fat for the mold

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Sift the flour onto the countertop. Sprinkle in the salt and add the cold, cut-up butter. Then quickly knead. Add the cold water and quickly knead everything into a smooth dough. Shape into a thick log, wrap in foil, and let it rest in the refrigerator for 1 hour. Spread the dough out and roll it out to the size of the pie dish. Grease the pie dish and line it with the dough. Press down, prick the bottom several times with a fork, and trim off any excess dough. Bake in a preheated oven at 170°C (340°F) for about 10 minutes. Then let it cool. Mix the low-fat quark with the sugar and vanilla extract well. Stir in the pineapple pieces. Whip the cream with the cream stabilizer until stiff and fold in. Pour this filling onto the dough, slightly “pulling” the filling up the edges. In the meantime, thaw the berries and let them drain well. Pour it onto the cream. Prepare the glaze according to the package instructions and cover the fruit with it. Refrigerate for about 30 minutes. Note: For a pie dish with a diameter of approximately 25 cm, I got two bases with this recipe, or a base and a lid if you are making an “original” pie.