- 200 gram all-purpose flour
- 100 gram ground almonds*
- 1 egg
- 125 gram cold butter + extra for coating
- 80 gram sugar + 1 tablespoon extra
- pinch of salt
- 500 gram wild blackberries (or store-bought)
- white chocolate for garnish
*Note: you can also buy blanched almonds and ground them using a food processor.
Kitchen equipment needed
- Pie form
- Silicone kitchen brush
- Standmixer or knead the dough by hand
- Cling film
Preparation — 10 minutes + waiting time
Start preparing the pie crust. COMBINE the flour, half of the ground almonds, salt and 80 gram sugar. CUT the cold butter into cubes and add it one by one to the flour mix. Add the egg and keep on kneading until a dough ball forms. WRAP the dough in cling film and place in the refrigerator for about an hour.
COAT the pie form with butter using the silicone kitchen brush. PRE-HEAT the oven to 190 degrees celsius or 375 degrees fahrenheit. RINSE the blackberries with cold water.
Baking the wild blackberry pie — 30 minutes
DUST the work surface with flour and roll out the dough using the rolling-pin. TRANSFER the dough to the pie form and evenly divide the dough into the form. The dough is very soft, so it’s possible it will break during the transfer. That’s okay, just press it with your fingers into the form. DIVIDE the other half of the ground almonds on top of the dough. Then divide the blackberries and 1 tablespoon of sugar, the pie is ready to go in the oven now!
BAKE the pie for about 20 minutes, depending on the oven you’re using. The crust should be golden brown and the blackberries start to pop. Let the pie cool off before garnishing with grated white chocolate. Enjoy!