After the two previous attempts didn’t end up quite the way they should the third attempt was a success, with all the berries and quark being on the right side of the pie. This time I used a similar pastry, not to mention the same method, as when making the rhubarb pie.
You can use sour cream instead of quark – both are good and tasty, but sour cream may feel somewhat fresher than quark, while blueberries or raspberries can be nice substitutes to aronia berries if you prefer that.
Shortcrust pastry
- 200 g butter
- 1½ dl sugar (0,6 cups)
- 3 eggs
- 4 dl gluten free wheat flour
- 1 tablespoon of psyllium powder
- 2 teaspoons of vanilla sugar
- 2 teaspoons of baking powder
(If you use regular wheat flour, the amount is 3½ dl and no psyllium or prebaking is needed.)
Topping:
- 200 g quark or sour cream
- 1 egg
- lemon juice, sugar and vanilla sugar to your taste
- about 2 dl aronia berries
If the berries come from freezer remember to let them defrost first in a sieve, and then add one tablespoon of sugar when they have.
Preheat the oven to 180°C (356°F)
All the ingredients for quark (or sour cream)
Mix all the ingredients for the topping (except berries) and toss well. Set aside.
Line a pie plate with butter and breadcrumbs
Combine all the ingredients of the pastry in a bowl and mix them with a blender or a mixer, just enough to make the pastry smooth. Put the pastry on the pie plate and trim it even with edge.
Let the pie stay in the oven for 10 minutes. Take it out to add the quark and the aronia berries, and then put it back for another 30 minutes. The pie is ready when you can put a wooden stick through it and the stick remains dry.
Tags: aronia berry pie aronia berries gluten free quark sour cream shortcrust pie cake
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