Mixed Berry Pie (topped with jammy biscuits)

This mixed berry pie is a little unusual: it doesn’t have a crust covering it, neither is it finished off with crumble. No, it is topped with jam biscuits. A bit weird, eh? Well, maybe not. The thought behind it was that crumble is, in many respects, just crushed cookies. So, I thought why not skip the crumble, and just finish it off with biscuits, instead.

And of course, when I say biscuits, the Brit that I am means what most of the world might refer to as cookies. However, not all biscuits are cookies. In the UK, we have something called Jammie Dodgers. They are most definitely not a cookie. Digestive biscuits? Well, the name speaks for itself. To me, a cookie is something that has chocolate chips in it. Everything else is a biscuit. 

The biscuits I used are a popular brand in Sweden called Singoalla.  They are filled with chewy, blackberry jam. They remind me of Jammie Dodgers (if you are in the UK) and linzer cookies in other places (although I am not sure if you can actually buy them in packets at the shop).

So, back to the recipe. This mixed berry pie is super easy to make. I even cheated and used ready made pastry. If Jamie Oliver can do it, so can I. I do like making my own pastry, especially when they are for savoury pies like the recipes below:

However, as I said, I wanted a quick dish and had a roll of pastry in the fridge. I did think about going for more of a jam tart kind of filling, but decided on a proper pie filling. It was super easy to make using frozen berries.

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Mixed Berry Pie (topped with jammy biscuits)

Servings 10 slices

Ingredients

• 230g (just over 8 oz) Ready made pastry (for pie crust)
• 500g (17½ oz) fruit (fresh or frozen)
• 2 tablespoons water
• 1 tablespoon cornflour / cornstarch
• 4 tablespoons sugar (any)
• 1 teaspoon vanilla sugar / vanilla extract
• 1 packet jam cookies (see note 1)

Instructions

• Pre-heat the oven to 210°C / 410°F.
• Remove your pastry from the packaging and place in a pie dish (mine was 28cm / 11").
• Bake your crust blind for 15 minutes.
• In the meantime, prepare your filling: add all of the ingredients to a pan and cook for about 10 minutes, just until the fruit soften and the sauce thickens.
• Take the pie out of the oven and turn it down to 180°C / 356°F.
• Remove whatever you have used to bake your pie blind, and then set back in the oven for a further 5 minutes.
• When ready, pour over the berries, spreading to give a nice, even coverage. Top with your jammy biscuits and return to the oven for about 20-25 minutes (if you notice that the biscuits and crust are browning a little too much cover the pie with foil).
• Remove from the oven, and allow to cool a while. Eat warm or cold. When ready to eat, sprinkle with a little icing sugar for decoration. Serve with cream or ice-cream. Enjoy!

Notes

 

1. I am in Sweden and used a biscuit called Singoalla. If these are not available where you are, you can literally use any biscuit you like. If you can get hold of Jammie dodgers, they would be an excellent substitute.

 

Disclaimer:

I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made the recipe with imperial measurements.

In addition, many ingredients are different in Europe compared to North America. I do all I can to offer possible alternatives and to ensure the best possible outcomes for everyone. However, results cannot always be guaranteed if you have not used the same ingredients, measurements or methods as me.

Lastly, I do everything I can to ensure that my recipes (and instructions) are accurate and easy to follow. However, I am human, and don't always get it right. If you notice anything strange, a mistake, or even a typo, please let me know in the comments.