6 people | 45 min.

What you need

  • 250gr. flour
  • 150gr. whole flour
  • 200gr. brown sugar
  • 120gr. butter
  • 5 tbsp extra virgin olive oil
  • 2 1/2 eggs (3 yolks, 2 whites)
  • grated lemon zest
  • a pinch of salt
  • jam for the topping – blackberry/ blackcurrant/ oranges/ goosberry/ cherries


Lay the flour on a board in a vulcano shape. Create a hole in the centre and fill it with the sugar, salt, lemon zest olive oil and eggs. Slice the butter in fine cuts and form a ring around the vulcano hole.

Use your hands to mix the ingredients until the pastry comes together into a smooth, elastic ball.

However, the most important thing when making it is not to overwork the dough when you knead. Otherwise, you will end up with a hard dough that’s difficult to roll out.

Let it rest in the fridge for at least 30 minutes.

After the dough has rested, preheat the oven to 180° C.

Divide the dough into two pieces, one slightly larger than the other. Roll this larger one out to about 3 – 4 mm thickness to cover your pie dish.

Roll out the rest of the pastry and with a knife, cut long strips about 2 centimeters wide. Roll the top of the strips into brown sugar.

Fill the pie with jam and criss-cross your lattice strips over the top.

Bake at 180° C for about 25 minutes, or until the pastry is golden brown and the jam bubbling.

Serve at room temperature.

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