I love foraging for blackberries, but they seemed so early this year, there are loads still to pick. i decided to use them in this pie with some blueberries and nectarines. I used rye flour and hazelnuts to make the pastry and the crumble. it was really yummy.
the filling it quite wet so I cooked it a bit in a pan first and drained off some of the liquid.
I made this pie a while ago and completely forgot to post it so here it is finally.
- 200g rye flour
- 50g hazelnuts plus few more crumble top
- 100g butter
- 2 egg yokes
- 3 tbsp. sugar
- 5 nectarines
- 100g blueberries
- 50g blackberries
- 100g sugar for filling
- preheat oven to 180c 350f
- in a food processor add 50g hazelnuts and rye flour and pulse to break up the nuts, add the butter and mix then add the yokes and bring to a dough
- tip out and roll into a ball,
- because this flour has no gluten the pastry is very short and crumbly so to make a deep filled pie like this it was easier to cut out the piece for the bottom and then build up the sides with pieces of pastry and pushing it together. if you are making a shallower pie you should be able to roll it out and place into pie dish, (keep the pastry offcuts to make the crumble topping)
- fill with baking paper and baking beans and bake for 20 minutes, then remove paper/beans and bake for a further 15 minutes, let cool.
- peel the skin off the nectarines and remove the stones and cut into chunks then add into a pan with the berries and sugar, heat gently until the pan is full of the fruit juice then strain to drain off the juice and add the fruit into the pastry case. (these fruits are very juicy and the pie will be too wet it you skip this step)
- add some more flour and sugar to the pasty off cuts and rub together so you get a crumbly texture then sprinkle over the top of the pie with some sliced hazelnuts and bake for 25 minutes.