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.