A fabulous way to use up summer berries. To add an extra special touch we’ve included crushed pink peppercorns in the pastry to a spicy touch.
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Ingredients
Method
1.Sift plain and rye flours into a large bowl; stir in half the almond meal. Rub in butter until mixture is crumbly; stir in ⅓ cup of the sugar and 2 teaspoons of the peppercorns. Add egg and enough of the iced water to make ingredients just come together. Knead dough gently on a lightly floured surface until smooth. Enclose in plastic wrap; refrigerate for 1 hour.
2.Preheat oven to 200°C/400°F; place a large oven tray in the oven while preheating.
3.Roll dough between sheets of baking paper into a 30cm (12-inch) round. Sprinkle pastry with remaining almond meal, leaving a 4cm (1½-inch) border.
4.Combine strawberries, raspberries and remaining sugar in a medium bowl. Pile fruit on almond meal on pastry. Fold pastry edge over filling, pleating and pinching to create a rustic edge. Brush pastry edge with extra egg; sprinkle with the extra sugar and remaining peppercorns.
5.Slide pie, on baking paper, onto preheated tray. Bake for 35 minutes or until pastry is browned. Cover loosely with foil if pastry is over-browning before it is crisp.
6.Serve pie topped with extra raspberries.
The rye flour and almond meal give a more tender, crumbly texture to the pastry.
do ahead Pastry can be made to the end of step 1 a day ahead.
serving suggestion Serve with the raspberry ripple yoghurt mixture from Raspberry Ripple Yoghurt Pops.
Note
