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by Josée Fiset

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Blackberry cookie-crust pie

Magnificent. A real treat. An almost sinful pleasure to enjoy the first day. Don’t wait! Take your pick: blackberry, raspberry or blueberry! No one can resist. This delicious, easy-to-make crust is really reminiscent of a cookie. It’s not shortcrust pastry, nor is it shortbread pastry but it is most like a traditional crispy crumble. The crust can be refrigerated or frozen. You simply need to let it sit out and reach room temperature before shaping it to make a crust.

Preparation : 20 minutes

Baking : 40 minutes


“Cookie” pie crust


1. Preheat the oven to 350°F (180°C).

2. On a floured work surface, press the dough into a diameter of approximately 12 in. (30 cm) and place it on a large baking sheet lined with parchment paper.

3. Brush with the beaten egg. Cook on the middle rack of the oven for 12 minutes.

4. Arrange the blackberries on the crust, leaving a 1-in. (2.5 cm) border. Sprinkle the berries and the edge of the crust with the sugar.

5. Continue to cook in the oven for around 25 minutes, or until the crust is golden brown. After removing the pie from the oven, drizzle with apple jelly. Serve warm or cold.

“Cookie” pie crust

1. In a large bowl, using a spatula, mix the sugar and butter until creamy.

2. Incorporate the flour and salt, and mix until the dough starts to form. Add water as needed. Form a ball with your hands without working the dough too much (about 1 minute). Wrap in plastic wrap and refrigerate for around 10 minutes. The dough must not harden.


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