Blueberry and Strawberry Pie

Start by placing the unsalted butter in the Ziplock bag with the blueberries.

Transfer to a large skillet over medium to low heat filled with boiling water and cook until the butter melts completely.

Transfer to a medium bowl, add the sugar, the zest of one lemon, the juice of one lemon and mix to incorporate. 

In a large bowl, add the heavy cream, the eggs, the sugar and mix until combined. 

Add the melted white chocolate, the condensed milk and mix until combined. 

Then add the blueberries we prepared earlier and mix to incorporate. 

Next, skewer the strawberries onto the puff pastry. 

Line the bottom of a baking pan with 100g of puff pastry.

Arrange the strawberries with the puff pastry around the edge.

Then add the blueberry mixture we prepared.

Brush the beaten egg over the pastry.

Take to a preheated oven at 180° C (350° F) and bake for 35 minutes. 

Serve.