Blackberry Pie with Tosca-topping
Now is time for blackberries. The warm weather has made for an early harvest, and lots of berries
That means blackberry pie 😊🌞
Shortcrust for bottom crust
125 g butter
3 Dl flour
½ Dl sugar
1-2 tbsp water
400 g blackberries
1 tbsp potato flour
75 g butter
1 Dl sugar
2 tbsp flour
75 g coarsely chopped almonds
Combine butter, flour and sugar and add water little by little until the dough is smooth but not sticky.
Bake in a i pie dish for 10-12 minutes at 200 degrees.
Stir the potato flour and the balckberries gently together while the shortcrust is baking.
Make the Tosca-top. Melt butter , sugar, flour and almonds together. Take it off the heat and let cool a bit before adding the egg.Stir well together.
When the bottom crust is ready, pour in the berries and then distribute the Tosca-topping evenly over the berries.
Bake 20 minutes at 200 degrees.
Servere with whipped cream