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…
Recipe
Print Recipe
0
min
Prep Time
0
min
Cook Time
Serves
6-8 people
Difficulty
Intermediate
Rosewater berry pie
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
- Preheat oven to 180 degrees Celcius.
- In a mixing bowl add in the flours, sugar, and salt.
- 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.
- When the dough has formed, wrap up in cling wrap and place in the fridge to cool for an hour.
- 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.
- Press in neatly with your fingers and bake for 10 minutes and remove to cool.
- Use the rest of the dough for the topping, decorating according to your liking, cutting out shapes or tassel to your heart desire.
- For the filling mix the berries, corn starch, sugar, water, and salt and scoop into the pie dish.
- Brush the topping with melted coconut oil, sprinkle with sugar and bake for 30-35 minutes until golden and jammy.
- 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*
