Summer is the perfect time of the year to go berry picking. In my neighbourhood there are tons and tons of blackberries so I decided I’d do a recipe with freshly picked blackberries!

Not only is the picking lots of fun (imagine my sitting on my boyfriends neck trying to reach the good blackberries and him stepping into stinging nettles) it’s also a cheap alternative to buying berries in the supermarket. If you do have a small budget, but no wild berries within reach, you can always go for the frozen ones they sell at the supermarkets, however the taste of the pie will be different.

The recipe for this blackberry pie is actually quite similar to that of your average apple pie. You can change the blackberries with any other fruit you like and still have a delicious pie. For instance use apples with sugar, cinnamon and raisins for the perfect appel pie!

Use this recipe for any fruit filled pie you like, like the prefect apple pie! Do not use buckwheat flour, the taste of the pastry will be too strong.



– 275 gr gluten free flour (I used Schär, but you can also use almond flour)
– 150 gr plant-based margarine (or regular butter)
– +/- 130 gr sugar
– 2 eggs
– 500 gr freshly picked blackberries


– Pie tin
– Baking paper
– Mixing bowl
– Rolling pin (not necessary)


Gather your ingredients (and your cat, he wants to help obviously) and weighing everything you need.

Cut the margarine in pieces and add 30 grams of sugar to it in a bowl. Use your hands to mix. The warmth of your hands will cause the margarine and sugar to form a cohesive mixture. 

Edit: If you’re wearing any rings e.d. this might be the time to take them off ;)

Break one egg into a cup and whisk until you have a cohesive mixture using a fork or whisks.

Now comes the sticky part: Add the whisked egg to the margarine mixture and use your hands to knead the dough.

Knead the dough into a ball, put it back into the mixing bowl and cover it with anything from a tea towel to baking paper or cellophane. Put it in the fridge and let it rest for at least 30 minutes.

While your dough sets, weigh your blackberries and your sugar. I used 500 grams of blackberries and a 100 grams of sugar, because I didn’t want the mixture to be too sweet. Taste while adding the sugar to find out how much you want to add.

Preheat the oven at 180°C. Mix the sugar and the blackberries until all the sugar is dissolved. Make sure the sugar is evenly divided over the blackberries or you will end up with sour spots in your pie.

Take the dough out of the fridge and separate the it into approximately 2/3 for the base of the pie and 1/3 or a bit less for the top of the pie. Use a rolling pin and a little bit of flour to role out the dough and place it into the tin. Use your fingers to even out the dough in the tin. Then add the blackberry mixture and even it out with a spoon. 

Edit: You can also use a bottle of wine instead of a rolling pin to role out the dough (make sure you pour yourself a glass too, this will definitely help you cook)

As you can see, I made the sides of the pie too high (but better than too low) for the level of the blackberries. Push the sides of the dough back until it’s a bit above the level of the blackberry mixture.

Unfortunately I lost the pictures of my doing so, however the next step is taking pieces out of the dough you have left and rolling it with your fingers into long stretches and placing them in a crossed pattern over the blackberry mixture. Don;t forget to use some flour to make sure they don’t stick to the counter top. Make sure the stretches meet at the sides of the cake by gently pushing them with your fingers.

The last step is placing your delicious pie into the oven en setting the timer for approximately 25 minutes until the pastry looks golden brown. Let the cake cool inside the tin and when it’s cooled off you can enjoy your pie!

Edit: Serve with home-made whipped cream. The pie will still taste good after a few days in the fridge (I tested it ;) )



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