Blackberry blueberry pie

Have your pie with a glass of sparkling water :-) The berry combination with lemon zest gave it a pleasantly fresh taste. 

For the pie crust,

Unsalted butter, cold - 1/2 cup

Almond flour - 1 and 1/2 cup + 1 cup

Rock salt, crushed - 1 tsp

Baking powder - 1/2 tsp

Milk powder - 1tbsp

Granulated sugar - 1 Tbsp 

Ice cold water - a splash

For the filling,

Blackberry, frozen - 200 g

Blueberry, frozen - 100 g

Granulated sugar - 3 Tbsp

Lemon zest - 2 tsp

Salt - 1/4 tsp

Cinnamon powder - a pinch

Nutmeg - a pinch

In a medium glass bowl, add cold butter, 1 and 1/2 cup flour, salt, baking powder, sugar and milk powder. Stir to mix until the butter is creamy. It is okay to have a few chunks of butter here and there.

Add the remaining 1 cup flour and a splash of ice cold water. Stir to form a cohesive dough. Do not overmix.

Wrap the dough tightly with a plastic foil. Refrigerate for a minimum of an hour.

In a baking pie dish, place the dough. Press and spread gently to the sides of the dish.

Preheat oven to 180C. Wrap the edges of the pie with aluminium foil so that they do not brown.. Bake for 10 minutes. Allow it to cool.

In the meantime, combine berries, zest, spices, sugar and salt.

Fill the pie with the berries. Wrap the edges with aluminium foil. Bake for 40 minutes. Allow to cool before slicing it.

Recipe adapted from https://thereislifeafterwheat.com/2019/10/gluten-free-pie-crust/ and https://www.inspiredtaste.net/23159/homemade-blueberry-pie-recipe/