top of page




I like to bake pies in sweet and savory versions. This recipe is made with delicious berries. But you can also use other fruits.

You can find the video for the recipe here.


For a slightly flaky dough, cut the butter and fat into small cubes and place in the fridge.

Mix flour, salt and sugar. Roughly work in the cold fat using fingertips or a food processor. Add cold water and stir with a fork until just a dough forms. Lard makes the dough a little softer.

Form the dough into a disc on a lightly floured work surface, wrap in cling film and refrigerate for 2 hours. Preheat the oven to 210°C (bottom heat). Bitter the pie shape.

Peel the apples or pears, cut into quarters and slice crosswise – not too thin. Wash and dry fruit. Mix everything with flour and sugar. Divide the chilled dough horizontally on a lightly floured work surface. Put one half back in the fridge.

Roll out the first half of the dough to a thickness of 3 mm and place in the pie dish. Cut off the overhang to 5 mm. Wave the edges with your fingertips. Spread fruit on the dough. Roll out the second half of the dough to 3 mm on a lightly floured work surface. Cut or cut out dough evenly into strips. Use the strips to braid a grid over the filling and connect the ends to the edge of the dough. Use the cut out shapes to create a pattern on the fruit.

Bake in the lower third of the oven for 15 minutes. Reduce oven temperature to 200°C and bake for another 15 minutes. Once again reduce the oven temperature to 190°C. Cover the pie with baking paper or kitchen paper and bake for another 15 minutes. Reduce the oven temperature to 180°C one last time, remove the paper and bake for 5 minutes until golden brown.

Allow to cool slightly before serving.


For a   pie and fruit cake pan   with a diameter of 23-25 cm


For the dough:

  • 200 g butter, cold and cut into cubes

  • 100 g lard or vegetable fat, cold and cut into cubes

  • 420 grams of flour

  • 1 tsp salt

  • 1⁄2 tsp sugar

  • 150 ml water, cold

For the filling:

  • 1 kg seasonal fruit (berries, peaches, cherries etc.) 700 to 900 g apples or pears

  • 5-6 tbsp flour

  • Depending on the type of fruit, 60-80 g of sugar, depends on the sweetness of the fruit

bottom of page