Berry Pie

Start by cutting the sheet of puff pastry into a circle. 

To do this, use a bowl or a strainer as a guide to mark the pastry and cut it out along with the marking.

Remove the excess, poke holes in the pastry sheet using a fork and brush water over the whole sheet. 

Sprinkle with the granulated sugar, take it to a preheated oven at 180° C (350° F) and bake for 15 minutes. 

In a large saucepan over medium to low heat, add the berries, the sugar, the juice of a lemon and mix everything very well until the berries dissolve completely.

Next, dissolve the cornstarch in the water, add this mixture to the fruit jam and keep mixing until it thickens.

Set aside until it cools and reaches room temperature.

In a large bowl, add the whipping cream, the sugar, the yogurt and beat everything very well until stiff peaks form. 

To assemble the dessert, in a removable bottom cake pan, add the previously baked puff pastry. 

Add half of the cream and half of the jam. 

Make another layer with the other half of the cream and another layer with the rest of the jam. 

Take it to the fridge and let it chill for at least 30 minutes.

Next, cut another 300g sheet of puff pastry into a circle, the same size as the first one.

Then, make some cuts separating the excess pastry, prick all of it with a fork and divide the pastry circle into 8 equal parts, cutting it into triangles. 

Take it to a preheated oven at 180° C (350°F) and bake for 15 minutes.  

After this time has passed and the dessert has cooled, crush the excess pastry we baked into crumbs and cover the sides of the pie with these crumbs. 

Then, top the pie with the baked pastry triangles.

Place the jam we set aside in the center of the dessert.

Take it to the fridge and let it chill for at least 2 hours.

Serve.