Berry Pie

When the bustle of the summer season is settling on Anholt, wild blackberries pop up all over the island. The girls from Anholt Bakery pick several kilos for the freezer, which they enjoy when baking this tasteful pie.


· 180 g. wheat flour
· 75 g. icing sugar
· 25 g. almond flour
· 1 tsp. vanilla sugar
· 1 tsp. cardamom
· Lemon zest
· 110 g. cold butter
· Two egg yolks

· 60 g. oatmeal
· 60 g. sugar
· 60 g. cold butter

· 60 g marzipan
· 300 g. berries of choice (preferably frozen)
· 2 tbsp. sugar
· Half a lemon


Recipe developed by Anholt Bageri


Turn on the oven to 180 degrees hot air.

Mix the dry ingredients for the crust in a bowl and crumble in the butter. Cut the cold butter into small cubes for an easier process. Add the egg yolks and knead the dough until it is smooth. Wrap the dough in film and put it for rest in the fridge.

Crumble oatmeal, sugar and cold butter in a bowl and set aside.

Take the berries out of the freezer. Flip them with the sugar and the juice from the half lemon.

Take the crust dough out of the fridge. Roll it out on a floured table and move it with a rolling pin into a pie tin.

Add the oatmeal crumble on top of the crust. Grate the marzipan over it so that it forms a layer. 

Add the berries and bake the pie in the oven for approx. 40 minutes.

Serve with Greek yoghurt, sour cream or mascarpone.