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Rosewater berry pie

Rosewater berry pie

Rosewater blueberry pie might be the start of a new love affair… It’s the combination of all things comfort, jammy, and heartwarming. I am such a baked dessert kind of gal, and pies are right up my ally especially served with a big scoop of ice cream on top…

Rosewater blueberry pie might be the start of a new love affair… It’s the combination of all things comfort, jammy, and heartwarming. I am such a baked dessert kind of gal, and pies are right up my ally especially served with a big scoop of ice cream on top…

Recipe

Print Recipe
0
min
Prep Time
0
min
Cook Time

Serves

6-8 people

Difficulty

Intermediate

Rosewater berry pie

IMG_4916

Ingredients 

  • 1 cups all-purpose flour
  • 1 1/2 cup spelt or whole wheat flour
  • 2 tbsp coconut sugar
  • 220g dairy-free butter or cubed coconut oil
  • 2 tbsp rosewater essence
  • 1 tsp vanilla extract
  • 1 tsp sea salt
  • 1 1/2 cup blueberries
  • 1 1/2 cup blackberries
  • 2 tbsp coconut sugar
  • 3 tbsp corn starch
  • 2 tbsp water
  • pinch of salt
  • extra melted coconut oil

Method

  1. Preheat oven to 180 degrees Celcius. 
  2. In a mixing bowl add in the flours, sugar, and salt. 
  3. Add in the cubed butter and mix with two forks until it rembles bread crumbs, gradually add in the ice-cold rosewater, and then the vanilla extract and start by mixing in with your hands. 
  4. When the dough has formed, wrap up in cling wrap and place in the fridge to cool for an hour. 
  5. Remove once cooled and then roll out 1 cm in thickness, cut out the round shape for your pie dish by gently placing the pie mold on the dough and slicing 2 cm in diameter around the edge. 
  6. Press in neatly with your fingers and bake for 10 minutes and remove to cool. 
  7. Use the rest of the dough for the topping, decorating according to your liking, cutting out shapes or tassel to your heart desire. 
  8. For the filling mix the berries, corn starch, sugar, water, and salt and scoop into the pie dish. 
  9. Brush the topping with melted coconut oil, sprinkle with sugar and bake for 30-35 minutes until golden and jammy. 
  10. Remove to cool to lukewarm and serve with coconut ice cream. 

Notes:

  • Other fruit can be used in this recipe like peaches, apples, pears or cherries.
  • Other flours can be used like rye, buckwheat or quinoa.
  • The rosewater essence can be subbed with lemon rind or ginger syrup.

Hope, you love this delicious pie recipe, I have really loved making it and can’t wait to make other versions really soon!

M*

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