Strawberry and Blackberry Pie
Baking and Desserts • European
Description
This recipe uses strawberries and blackberries, but you can easily substitute any berries. If they are sweet, adjust the amount of sugar to taste. If you use fresh berries, the flavor will be more delicate. If you don't have cornstarch, you can use potato starch instead. As for almond flour, you can omit it if you prefer. Puff pastry can be made from scratch or purchased ready-made. The warm pie can be served with ice cream.
Ingredients
- Unleavened dough 1 piece
- Freeze-dried strawberry powder 20 oz
- Frozen black currant puree 20 oz
- Almond 6 tablespoons
- Vegetable Oil 3 tablespoons
- Breadcrumbs 3 tablespoons
- Sugar 5 oz
- Corn Starch 4 tablespoons
Step-by-Step Guide
Step 1
Prepare the ingredients.
Step 2
Place the blackberries and strawberries in a saucepan.
Step 3
Add sugar (leave a little for sprinkling, about 1 tablespoon).
Step 4
Cook over medium heat; if there is too much liquid, drain it.
Step 5
Grease the baking dish with vegetable oil and add breadcrumbs.
Step 6
Evenly distribute the breadcrumbs across the surface of the dish.
Step 7
Stretch the pastry and place it in the dish.
Step 8
Trim any excess from the edges and place it on the bottom as a second layer.
Step 9
Sprinkle with almond flour (5 tablespoons).
Step 10
Dissolve the cornstarch in a small amount of water.
Step 11
Pour the cornstarch into the berries.
Step 12
Stir until a thick mixture forms.
Step 13
Spread the berry mixture over the pastry.
Step 14
Evenly distribute the filling and fold the edges if necessary.
Step 15
Sprinkle with the remaining almond flour.
Step 16
Add a little sugar on top.
Step 17
Place in the oven for 35 minutes at 355°F.
Step 18
Remove the finished pie and let it cool slightly.
Step 19
Cut into portions and serve.
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