This blackberry pie is a beloved Croatian dessert. With its buttery crust, crumbly top and meringue-like blackberry filling, it’s a unison made in pie heaven.

Serves
6

Preparation

40min

Cooking

50min

Skill level

Mid
By
Average: 3.4 (27 votes)
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Ingredients

  • 200 g (1⅓ cups) plain flour 
  • ¾ tsp baking powder 
  • 185 g cold unsalted butter, chopped 
  • 150 g (1 cup) caster sugar 
  • 2 eggs, separated 
  • 600 g fresh or frozen, thawed blackberries 
  • 1 tsp vanilla extract 
  • 1 tsp lemon zest 
  • icing sugar, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Chilling time 30 minutes

Process flour, baking powder, butter and 75 g caster sugar in a food processor until mixture resembles fine breadcrumbs. Add 2 egg yolks and process until mixture forms a ball; dough will be soft. Turn out onto a lightly floured work surface.

Reserve one-third of the dough; shape into a disc, cover with plastic wrap and refrigerate for 30 minutes. Using damp hands, press remaining dough into the base and sides of a greased and lined 20 cm pie dish. Place pie shell in the refrigerator to chill.

Preheat oven to 180°C. To make filling, using an electric mixer, whisk egg whites to soft peaks, then gradually add remaining 75 g sugar and whisk until thick and glossy. Fold in blackberries, vanilla and lemon zest until combined. Spoon into pastry shell and, using a small knife, slice off small pieces of reserved dough and place over filling to cover.

Bake for 50 minutes or until pastry is golden brown and a knife inserted into the centre comes out clean. Serve warm or cold dusted with icing sugar.

 

As seen in Feast magazine, Feb 2012, Issue 6. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.

Photography by Janyon.