Triple Berry Pie

Ingredients for 1 servings:

• 500 g flour
• 1 tsp baking powder
• 1 tsp baking soda
• 125 g butter, room temperature
• 2 tbsp brown sugar
• 1 egg(s)
• 4 tbsp milk
• 2 tbsp corn flour, alternatively starch
• 4 tbsp brown sugar
• 1 tsp orange peel, grated
• 1 tsp vanilla, ground
• 1 orange(s), juice
• 800 g raspberries, blue and pink (or lilac), fresh (or frozen, not thawed)
• 1 egg yolk
• powdered sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Wild Berry Cake

Mix the dough ingredients into a firm, smooth dough and let it rest for about 30 minutes. Meanwhile, in a saucepan or pan, bring the cornflour, sugar, orange zest, and orange juice to a boil with half of the berries. Reduce the heat and reduce the liquid while stirring until it thickens. Add the remaining fruit and let it simmer for a short while. Divide the dough in half. Roll out one half to the size of a springform pan to serve as the base, place it in the pan, and spread it out evenly so that you can also pull up an edge. Pour the filling onto the base. Roll out the second half to the size of a springform pan to serve as the lid. I place the springform pan on top of the rolled-out dough and cut around it with a knife so that I have the exact size of the pan. Cut out shapes with a cookie cutter. Set the cut-out shapes aside and carefully place the lid on the springform pan. Brush the lid with egg yolk and cover with a few cut-out shapes. Form the leftover dough into a roll and place it on the lid as the edge. Bake the pie at 180 degrees Celsius (350 degrees Fahrenheit) for about 35 minutes. Let it cool to lukewarm, dust with powdered sugar, and serve with cream, vanilla sauce, vanilla ice cream, or eggnog.