Blackberry Pie

Ingredients

• 250 g flour
• 50 g fine sugar
• 1 pinch salt
• 125 g butter
• 1 egg
• butter (for the pan)
• flour (for working)
• 200 g quark
• 2 tbsp lemon juice
• 50 g powdered sugar
• 2 tbsp vanilla sugar
• 3 tbsp cornstarch
• 600 g blackberries
• 2 tbsp almond flakes
• powdered sugar (for dusting)

Instructions

1. 1.

   Sift flour onto a work surface, mix with sugar and salt, then create a well in the center. Cut cold butter into small pieces and distribute around the well; crack the egg into the center. Use a knife to cut through all ingredients until small dough crumbs form, then quickly knead by hand into a dough, shape into a ball, wrap in cling film, and chill for about 30 minutes.

2. 2.

   For the filling, whisk quark with lemon juice, powdered sugar, vanilla sugar, and 2 tbsp cornstarch until smooth. Sift the blackberries, set aside some for garnish, and lightly fold the remaining berries with the leftover starch.

3. 3.

   Preheat the oven to 180 °C fan‑forced. Grease a pie tin with butter.

4. 4.

   Roll about two‑thirds of the dough on floured surface slightly larger than the tin, line the tin and form a rim. Sprinkle almond flakes over the crust, spread quark mixture, then arrange blackberries on top.

5. 5.

   Thinly roll the remaining dough and cut into narrow strips; lay them in a lattice pattern over the berries. Bake the pie for about 45 minutes until golden.

6. 6.

   Remove from oven, let cool, dust with powdered sugar, garnish with reserved berries, and serve.