Sort ingredients
christinabijou
QR Code
Listen
Pdf
Preheat the oven to 190°C/375°F top/bottom heat. Toss frozen berries in a large bowl with sugar, starch, salt, and vanilla bean paste. Zest lemon over the mixture and toss once more. Mix raw sugar with cardamom and set aside. Crack egg into a small bowl, whisk, and set aside.
If the store-bought puff pastry doesn’t come on parchment already, place (or roll out) both sheets on individual sheets of parchment paper and use your hands to gently smooth out any creases. Using the parchment paper, transfer one sheet of dough to a baking sheet. Transfer berry mixture to the center of the puff pastry on the baking sheet, leaving a 2,5 cm/1-in. border all the way around.
Carefully place the second piece of puff pastry over the top; rolling it back up to help you place it. Cut slits into the top puff pastry sheet, about three 7,5 cm/3-in. slits. Use a fork to seal the edges together tightly, then brush the top and edges with the beaten egg.
Bake in a preheated oven at 190°C/375°F until deeply golden all over, approx. 40 min. Halfway through the baking time, remove pie from the oven, brush the edge with remaining egg and sprinkle generously with the cardamom-sugar mixture. Let cool for at least 15 min. before slicing and serving warm with vanilla ice cream (or whipped cream), if desired. Enjoy!