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Blackberry Pie

A beautiful and fresh blackberry tart with a super crisp base and a delicious grapefruit cream, complimented by freshly picked blackberries.

  • 6 servings



  • 100 g Wheat Flour
  • 30 g Finely Rolled Oatmeal
  • 2 tbsp Sugar
  • 75 g Chilled Butter


  • 1 Gelatine Sheet
  • 200 g Natural Yogurt
  • 1 Vanilla Pod
  • 2 tbsp Sugar
  • 300 g Fresh Blackberries
  • 1 tbsp Sugar


Step 1

Mix wheat flour, oatmeal and sugar together. Cut the butter into smaller pieces and rub it into the flour mixture.

Step 2

Make the dough and put it into a greased cake tin (about 22 cm in diameter). Leave the dough half way up the sides of the tin. Cover and put in the refrigerator for at least ½ an hour. Cook in the oven and allow to cool.

Soak the gelatine in cold water for approximately 10 minutes Mix the quark, vanilla seeds, grapefruit juice and sugar together.

Take the gelatine out of the water and squeeze out excess water. Place the soaked sheet over a warm water bath and melt slowly.

Cool the gelatine by stirring in the quark mixture a little at a time. Spread the mixture on the base and place in the refrigerator for at least 1 hour.

Sprinkle the blackerries with sugar and leave them for at least ½ an hour. When serving: Put the blackberries on the pie. Baking time - Approximately 15 minutes at 200 °.