So here is the pie that I promised, and that was done with the dough recipe without butter that I proposed to her this weekend. A pie rustic plum and blackberries in a monochrome black-violet, a pie that I took pleasure in preparing, photographing and eating of course ! Plums and blackberries, this is an association to which I had not thought of but that is, these two fruits are found in my basket at the market, so I said why not do them the honour with a pie ?! And the result is really good, the plums are tender, the batter crisp, and the blackberries bring a small touch of acidity perfect. Monsieur, moreover, had a hard time to wait for the photos, so the pie gave him the urge (it must be said also that it was at the time of the dessert)… and it is to him that I have the photo where I’m wearing the slice of apple pie !

Has devour as is still a little warm, it is even better !

Pie rustic plum and blackberry {without milk}

For 1 pie Save Print Ingredients

  • 250 g of plums
  • 150 g blackberries
  • 40 g of cane sugar
  • 2 tablespoons of fine semolina
  • 220 g of flour (here wheat-full)
  • 4 cl of vegetable oil, a neutral (here in sunflower deodorized)
  • 1 egg
  • 5 tablespoons cold water
  • 2 tablespoons of sugar
  • 1 g of salt



  • Prepare the dough, to do this put the flour in the bowl, make a well and add the egg and the oil. Work the dough by hand or the robot equipped with a sheet and then add the water gradually and according to need. Form a nice ball nice and smooth.
  • Press the dough into a round on a flour, about 4 mm thick and arrange on a baking sheet.
  • Preheat the oven to 180°.
  • Sprinkle fine semolina on the pastry, leaving 4 cm on the edges.
  • Add on top of the damsons, halved and pitted, as well as blackberries. Sprinkle with sugar and fold the dough over the fruit.
  • Bake for 25-30 minutes.


Just Enjoy !

Written by Doc

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