Rules of Acquisition, #125: Ferengi Pie 3

"You can't make a deal if you're dead."

From my perspective, a pie to die for. It has blueberries -- okay, well, bilberries because I'm a Finn, but you can substitute blueberries no probs -- and raspberries and tasty stuff!

Crust: 
The usual, use whatever is your fave shortbread crust, works the best.

Filling:
~400 g blueberries/bilberries (frozen or fresh)
~500 g raspberries (frozen or fresh)
~500 g quark (or cream cheese/Philadelphia/Mascarpone/Ricotta)
~125 g smetana (optional)
sugar/sweetener to taste (optional)
1 bag of mix-into-milk sort of insta-custard mix or prepare a batch of your fave custard

Decoration:
White chocolate (I used lemon-infused variant)

Preheat the oven to +200 C.

Press the dough into a springform pan. This is a big pie, so again, that 26 cm diameter pan is ideal. Otherwise, reduce the amount of stuff if all you got is a small pan.

Mix quark (and smetana) in a bowl. Mix custard into it, and if it gets too stiff, add a splosh of milk or cream. If you feel like this is gonna end up too sour for you (taste the raspberries -- if they taste sour to you, then you want to add sugar), add sugar to mix.

Smear some quark-custard to the bottom of the crusted pan. Sprinkle half of blueberries and raspberries over it. If you needed more sweetness, sprinkle some sugar/sweetener over berries. Add a new layer of quark-custard, and top with remaining blueberries and raspberries (again, sprinkle more sugar/sweetener to taste). If your pan looks slightly top-heavy, that's okay, they're gonna settle while baking. 

Bake for 40 minutes, and if it looks done, pull out. If you got doubts, crank up temperature to +250 C and bake for a couple of minutes longer.

After you take the pie out, let it stand while you microwave or bain marie/double-boil-melt some white chocolate. Drizzle it over the pie, and let the whole thing cool at least for a couple of hours. It is still the best if you let it sit in the fridge overnight.