Blackberry pie

Hi everyone! In Sweden it’s not only season for blackberries, but also crayfish time!


Now in August we have a tradition in Sweden where we eat a lot of cray fish!! Some people go out and catch them themselves in lakes. Or you can do it the easy way and just buy them. So yesterday we had a cray fish party to celebrate my brother’s birthday. It was crazy how much cray fish we ate… Oh well, it’s only one month per year. Anyway for desert I made a blackberry pie with blackberries I had gone out and pick them myself. The berries together with a crumble and the pie crust, yum, a really sweet treat. The pie serves for about 15 persons. If you have a big pie tin you can make one big pie, but I only had smaller ones so I did two separate pies. Here goes…


Pie crust:

  • 100ml (1/2 cup) cold water
  • 420g (2 cups) flour
  • 300g (1 1/4 cups) unsalted butter
  • 1/2 tsp salt


  • 150g (2/3 cups) unsalted melted butter
  • 100g (1/2 cup) caster sugar
  • 100g (1/2 cup) cane sugar
  • 60g (1/4 cup) oatmeal
  • 180g (3/4 cup) flour
  • 2 tbsp syrup (any kind is fine)
  • 1/2 tsp salt

Blackberry compote:

  • 1500g (3.3 pounds) blackberries
  • 5 tbsp corn starch
  • 160g (2/3 cup) light brown sugar


  1. Pie crust: Pinch the cold water, flour, butter, and salt together with the tips of your fingers. Wrap the dough up in plastic film and put it in the fridge for 1 hour.
  2. Crumble: Blend together the butter, caster sugar, cane sugar, oatmeal, flour, syrup, and salt together and set aside.
  3. Blackberry compte: To the blackberries add the light brown sugar and corn starch and fold everything gently together.
  1. Save about 1/5 of the dough for the garnish. Press out the dough in your pie tin and prick the dough with a fork. Pre-bake the pie crust on 225°C (440°F) for 10 minutes. Afterwards let it cool for a few minutes.
  2. Place the blackberry compote on the pie crust and then the top put the crumble on.
  3. For the garnish roll out the rest of the dough and cut out shreds. Make a braided pattern. The video shows how to do it.
  4. Bake in the oven on 225°C (440°F) for about 25 – 30 minutes, or until the top of the pie gets golden brown.




  1. Pajdeg: Nyp ihop vatten (1dl), vetemjöl (7dl), smör (300g) och salt (1/2 tsk) till en deg. Lägg pajdegen i plastfolie och låt ligga i kylen i en timme.
  2. Smuldeg: Rör samman smält smör (150g), strösocker (1dl), rörsocker (1dl), havregryn (2dl), vetemjöl (3dl), ljus sirap (2msk) och salt (1/2tsk)
  3. Björnbärskompott: Blanda samman björnbär (1,5l), majsmjöl (5msk) och ljust muscovadosocker (2dl).
  1. Spara cirka 1/5 av pajdegen för garnering. Tumma ut majdegen i pajformen och nagga med hjälp av en gaffel. Förgrädda pajskalet i 10 minuter på 225°C. Låt svalna i några minuter.
  2. Lägg björnbärskompotten över pajskalet och toppa med smuldegen.
  3. Till garneringen kavla ut resten av pajdegen och skär ut långa strimlor. Gör sedan ett flätat mönster på pajen. Se video för instruktioner.
  4. Grädda pajen i ugnen mellan 25 – 30 minuter på 225°C, eller tills toppen av pajen får en gyllenbrun färg.



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