Berry pie

Berry pie

Total: 2 hr 30 Min. | Active: 45 Min.
vegetarian
Nutritional value / piece: 368 kcal
, Fat: 17 g
, Carbohydrate: 48 g
, Protein: 6 g

Ingredients

8 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Pastry dough

250 g white flour
¼ tsp salt
2 tbsp sugar
75 g butter, cut into pieces, cold
150 g crème fraîche

Berry compote

600 g mixed berries (e.g. blackberries, raspberries and blackcurrants)
2 tbsp water
100 g sugar
4 tbsp Maizena cornflour
2 tbsp water

Pie

2 tbsp ground almonds
1 egg white, beaten
½ tbsp sugar
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Utensils

One springform pan (approx. 20 cm in diameter), base lined with baking paper, sides greased.

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.

Good to know
Serve with: Crème fraîche or whipped cream
Note: Use mixed frozen berries instead of fresh berries.

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