Rustic berry-and-pistachio pie

Rustic berry-and-pistachio pie

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  • 8 - 10
  • Easy
  • 40 minutes, plus 1 hour’s chilling time
  • 55 minutes
  • Buy Ingredients Here


  • For the base:
  • 1 cup raw pistachios, shelled
  • 1½ cups cake flour
  • 3 t sugar
  • ½ t salt
  • ¾ t ground cinnamon
  • 100 g butter, softened
  • ½ cup cold water
  • For the filling:
  • 3 cups mixed berries (you can use a combination of fresh and frozen)
  • 1 T cornflour
  • 1 lemon, juiced
  • 4 T sugar, plus extra for sprinkling
  • 2 T milk

Cooking Instructions

Preheat the oven to 180°C. Place the pistachios on a baking tray and roast for 10 minutes, or until toasted. Set aside to cool, then pulse in a food processor until coarse.

Mix all the dry ingredients for the dough with the pistachios. Using a food processor, or your fingers, rub the butter into the dry ingredients until no pieces larger than raisins are visible.

Add the water, 1 T at a time, so that the dough easily comes together. Do not allow it to become sticky. Cover and chill for at least 1 hour.

Meanwhile, make the filling. Gently mix all the ingredients except the milk in a large bowl, taking care not to bruise the berries. Set aside.

Roll out the dough on a lightly floured surface, or between two sheets of baking paper, to form a rough 30 cm circle, then transfer onto a baking sheet.

Scoop the filling onto the dough, leaving a border of approximately 5 cm. Fold the edges towards the centre, overlapping in places – there’s no need to be precise!

Brush the edges with the milk and sprinkle liberally with sugar.

Bake at 200°C for 40–45 minutes, or until the crust is golden brown and the filling is soft and bubbling.

TASTE Recipe by: TASTE
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The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

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  • default
    Marikie Theron
    November 28, 2019

    Would replacing the sugar with Xylitol give the same results and if so – does the ratio remain the same – 1t sugar = 1t xylitol?

    1. default
      January 21, 2020

      Hi Marikie, we haven’t tested this with xylitol and so we’re uncertain of the exact result. If you tried this substitute, let us know how it went.

  • default
    Marikie Theron
    November 28, 2019

    Can the flour be replaced with Almond flour?

    1. default
      January 21, 2020

      We haven’t tried this with almond flour, so it’s difficult to say for sure. However, almond flour should be a suitable substitute for cake flour in this recipe.