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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