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 😊🌞

Ingredients:

Shortcrust for bottom crust
125 g butter
3 Dl flour
½ Dl sugar
1-2 tbsp water

Stuffing:
400 g blackberries
1 tbsp potato flour

Top:
75 g butter
1 Dl sugar
2 tbsp flour
75 g coarsely chopped almonds
1 egg

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

Danish