Strawberry and Blackberry Pie
8 servings
90 minutes
Strawberry and blackberry pie is a true anthem of summer flavors, infused with freshness and tenderness. This dessert has its roots in European culinary tradition, where berries have always played a key role in baking. The sweet-and-sour combination of strawberries and blackberries cooked with sugar into a thick aromatic mass gives the pie a rich flavor with a light berry tartness. Almond flour adds a nutty note, while the airy puff pastry provides a crispy structure. This pie is perfect for cozy tea times, summer picnics, and festive gatherings. It can be served warm or chilled, optionally garnished with powdered sugar or a scoop of vanilla ice cream.
1
Prepare the products.
2
Put the blackberries and strawberries in a pot.
- Frozen strawberries: 500 g
- Frozen blackberries: 500 g
3
Add sugar (leave a little for sprinkling, about 1 tablespoon).
- Sugar: 150 g
4
Boil over medium heat, if there is a lot of liquid - drain it.
5
Grease the mold with vegetable oil and add breadcrumbs.
- Vegetable oil: 3 tablespoons
- Breadcrumbs: 3 tablespoons
6
Distribute the breadcrumbs evenly over the entire surface of the mold.
7
Stretch the dough and place it in the mold.
8
You can trim the edges and place them at the bottom as a second layer.
9
Sprinkle with almond flour (5 tbsp).
- Almond flour: 6 tablespoons
10
Dissolve the starch in a small amount of water.
11
Pour starch into the berries.
- Cornstarch: 4 tablespoons
12
Mix until a thick mass is obtained.
13
Spread the berry mixture over the dough.
14
Distribute the filling evenly and fold the edges if necessary.
15
Sprinkle the remaining almond flour on top.
- Almond flour: 6 tablespoons
16
Add a little sugar.
- Sugar: 150 g
17
Place in the oven for 35 minutes at 180 degrees.
18
Take out the ready pie and let it cool a bit.
19
Cut into portions and serve at the table.
