Berries galore is what this pie is all about. My friend Tita first made a pie like that ages ago, and we all loved it so much, we’re always begging her to make it. I’ve been craving it so many times and finally thought about making it. It’s fairly easy and won’t take much time. My favorite pastry recipe is used for the base, and a simple mixture od loooots of frozen raspberries and strawberries for the filling. With its whole-wheat base it’s pretty healthy, and the filling is packed with fibre and natural sugars. It’s not too sweet so it also makes a great breakfast.
- 200 g whole wheat / spelt flour ( my favorite is a combination of white spelt and whole wheat spelt flour, 1:1 ratio)
- 125 g butter
- 75 g brown sugar
- Pinch of salt
- 50 g roasted ground hazelnuts
- Splash of water if needed
- 500 g frozen raspberries
- 500 g frozen strawberries
- Juice of one lemon
- 2 packages of vanilla sugar
- 2 tbsp brown sugar
- 2 tbsp raspberry jam
- 2 tbsp rolled oats
- 1 tbsp spelt flour (whole wheat will work as well)
- For the pastry, simply put all the ingredients except water in a self standing mixer and mix on high-speed. If the pastry seems too dry add a bit of water.
- Form the pastry into a small loaf and cut into 0,5cm slices, using a sharp knife. You will use approx. 2/3 of the pastry for the base, and you should save the rest for topping the pie.
- Butter the baking tin well and put on the pastry slices. Use your fingers to bring them together, covering the whole tin. Make a few holes on the bottom with the fork, to make sure the air can get out from beneath.
- Bake on 180°C for 15 minutes.
- Meanwhile, combine all the ingredients fort he filling in the large bowl. As the fruits are frozen the amount will be huge. Set aside.
- Form the remaining pastry into long »snakes«. You can either leave them round, or use your fingers or a rolling-pin to make them thinner.
- When the base is baked and golden, gently put the filling onto it. It won’t be even on the top and it will look as too much for your pie, but don’t worry, as it bakes it will shrink. Than gently arrange your remaining pastry snakes or whatever you decided to form on top and create a pattern of your choice.
- Put the oven on the ventilation function, reduce the heat to 160-170°C and bake for 40 min. Ventilation is crucial as the frozen fruits will water a lot, and the ventilation will help dry the excess water out.
- You can enjoy it hot, but my favorite is having it after a few hours. Enjoy!
2 Comments Add yours
I think I know now what I’ll be doing on the weekend- baking your pie 🙂 It looks amazing!
Oh thanks so much, let me know how ot turns out!:)