Get ready to indulge in an explosion of flavors with our stunning Colorful Chocolate & Blackberry Lattice Pie! This beauty is not just a feast for the eyes but also a heavenly treat that will delight your taste buds. We’re absolutely smitten with how the rich chocolate harmonizes perfectly with juicy blackberries, creating the ultimate dessert experience. With Suncore Foods® Ebony Carrot & Midori Jade Matcha Powders, you can bring vibrant colors and fun to your dessert table! Just imagine serving this gorgeous pie at your next gathering, and watch everyone fall in love at first slice! Spread joy and sweetness by making this delightful recipe, and let the flavor adventures begin. Trust us, you won't want to miss out on this pie-tastic creation - it's baked to perfection!
A 22cm (9") Pie
Chocolate Base:
375g (3 cups) all purpose flour
10g (1 tbsp) cacao powder
45g (3tbsp) granulated sugar
1/2 teaspoon salt
125g (1/2 cup) cold unsalted butter / vegan butter cut into small chunks
7-8 tablespoons ice cold water
Lattice Crust:
375g (3 cups) all purpose flour
10g (1 tbsp) cacao powder
45g (3tbsp) granulated sugar
1/2 teaspoon salt
125g (1/2 cup) cold unsalted butter / vegan butter cut into small chunks
7-8 tablespoons ice cold water
Suncore Foods® Ebony Carrot Powder
Suncore Foods® Midori Jade Matcha Powder
Filling:
250g (2.5 cups) fresh blueberries
450g (4 cups) fresh blackberries
30g (4 tbsp) cornstarch
130g granulated sugar
1 pinch salt
2 tablespoons lemon juice
1 tsp lemon zest
1 tsp vanilla bean paste
Click Here for Step-by-Step Directions ▼
1. To make the chocolate crust, add flour, sugar, cacao and salt to a food processor and pulse to combine. Add cold butter and blend until crumbly. Add 1 tbsp of ice cold water at a time until the dough is soft and sticks together when pressed between your fingers. Refrigerate for at least 1h.
2. To make the lattice crust, prepare the same recipe, divide into as many pieces as colors you want to make. Add Suncore Foods® Powders to each. Refrigerate for at least 1h.
3. Preheat the oven to 190C degrees.
4. Combine all the filling ingredients and set aside.
5. Roll out the plain dough to 3mm and cover the bottom of the tart pan. (I use a pan with removable bottom for easy removal).
6. Spread the filling over the crust evenly.
7. Roll out the colored doughs to 3mm and cut into even strips. Place each strip over the pie into a lattice pattern.
8. Brush with plant milk and sprinkle with granulated sugar.
9. Bake for 40-45 minutes until golden brown.
10. Let cool down and serve with vanilla ice cream!
