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Berry pie
Nutrition facts per serving:
- Energy in kcal about 368
- Fat about 17g
- Carbohydrates about 48g
- Protein about 6g
This is needed
This is needed
for 8 pieces
Pastry dough
- 75 g butter, cut into pieces, cold
- 2 tbsp sugar
- 0.25 tsp salt
- 250 g white flour
- 150 g crème fraîche
Berry compote
- 600 g mixed berries (e.g. blackberries, raspberries and blackcurrants)
- 2 tbsp water
- 4 tbsp Maizena cornflour
- 2 tbsp water
- 100 g sugar
Pie
- 0.5 tbsp sugar
- 2 tbsp ground almonds
- 1 egg white, beaten
Tools
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- One springform pan (approx. 20 cm in diameter), base lined with baking paper, sides greased.
And that's how it's done
And that's how it's done
Pastry dough
Mix the flour, salt and sugar in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the crème fraîche, mix quickly to form a soft dough; do not knead. Flatten the dough, cover and chill for approx. 1 hr.
Berry compote
Place the berries, water and sugar in a pan, mix and bring to the boil. Reduce the heat, simmer for approx. 5 mins. until soft, stirring occasionally. Combine the cornflour with the water, add to the pan, simmer for approx. 5 mins. while stirring, leave to cool.
Pie
Halve the pastry. On a lightly floured surface, roll out one half so that it is slightly larger than the tin and approx. 4 mm thick, place in the prepared tin. Press the edges down firmly. Scatter the almonds over the pastry base, spread the berry compote on top. On a lightly floured surface, roll out the remainder of the dough to approx. 4 mm thick, cut into strips (each approx. 2 cm wide), place on top of the berries. Press the edges down firmly, brush the strips of dough with a little egg white, sprinkle with sugar.
To bake
Approx. 45 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove the tin frame, slide the pie onto a cooling rack and leave to cool completely.
