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Berry pie
45 m active | 2 h 30 m total
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
  • 0.5 tbsp sugar
  • 2 tbsp ground almonds
  • 1 egg white, beaten
  • One springform pan (approx. 20 cm in diameter), base lined with baking paper, sides greased.
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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.
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.

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