The Blackberry pie you need for the summer

FOR 6 PERSONS

FOR ICE

-5 egg yolks

-80 g brown sugar

-40cl of whole milk

-25 cl whole cream (35% fat)

-50 g finely chopped walnut leaves, plus 1 handle for decoration

-10 cl of Savagnin de Voile (yellow wine of Jura)

FOR PIE PASTE

-250 g of all-purpose flour

-100 g very cold sweet butter, cut into small cubes

-1 egg

-100 g of brown sugar

FOR AMANDINE CREAM

-135 g softened sweet butter

-165 g icing sugar

- 2 beaten eggs

-200 g ground almonds

-100 g of raw cream

FOR THE PIE FILLING

-100 g homemade blackberry jam

-200 g wild blackberries

- raw honey

ICE CREAM

In a heatproof bowl, whisk the egg yolks and sugar. Bring the milk to boil and gradually pour over the egg / sugar mixture. Cook for 10 minutes over low heat without stirring, as for a custard. Do not exceed 84 °. The preparation should cover the back of a spoon, without sinking. Stop the cooking by adding the cold liquid cream, then incorporate the chopped walnut leaves. Brew overnight in the refrigerator. The next day, reduce the wine by half in a saucepan. Let cool. Finally, add the cold reduced wine in the infused cream, pour the mixture into a jar of package and freeze (leaving the walnut leaves in the cream).

PASTRY

In a bowl, mix the flour and butter well with your fingertips, until you obtain a sandy paste.  In a bowl, whisk the egg and sugar. Mix the two preparations to form a ball, without too much kneading. Cover the dough with cling film and let it rest for 1 hour in the refrigerator. Unpack the dough and lower it on the floured worktop to a thickness of 3 mm. Smear a pie pan 24 cm in diameter with the dough and reserve in the refrigerator.

AMANDINE CREAM

In a bowl, whisk together softened butter and sugar until creamy. Add the beaten eggs and incorporate the ground almonds with a silicone spatula. When the preparation is smooth, add the cream and spread on the bottom of the cold pie to a thickness of 1 cm. Refrigerate time to preheat oven to 160 ° C (5-6). Bake pie for 30 minutes, then cool on a wire rack.

PIE FILLING

Spread the blackberry jam on the pie as long as it is still hot, then decorate with the blackberries by squeezing them well.

FOR THE SERVICE

Cut out a small square of honey on the shelf and cream the ice cream in the Pacojet. Serve the pie with honey on the top and a scoop of ice cream on the side.