I made this pie to celebrate the onset of monsoons in Mumbai. Not many things can match the comfort of eating a hot pie on a rainy sunday. Though I would have prefered to use some fresh fruit in my pie, I had this tin of berries lying in my pantry from a long time. So I decided to finish them off. Also I was craving for hot choclate and berries and choclate is a match made in heaven. So here we go…
Dough – whole wheat flour 1 cup, sugar 2 tbsp, salt 1/2 tsp, margarine 2 tbsp, cinamon 1/2 tsp
Filling – tinned berries 1 or equivalent amount of any other fruit, sugar 1 cup, choclate shreds 1/4 cup
– The secret to making a good crust is that all ingredients should be cold so that margarine remains in solid state throughout. So keep everything in the freezer for few minutes and keep shoving the dough in the freezer after every few minutes.
– Add all the dough ingredients together and chill for some time. Rub the margarine into the flour by mixing it between your palms till the magarine breaks down and mixes with all the flour, freeze again.
– Add water enough to make a dough but dont mix too much so that gluten is not formed. We want to keep margarine solid so that when it bakes it creates pockets of air between the flour, making the crust flaky and crisp (just like we do for samosas)
– Meanwhile mix berries and sugar. Roll the dough and cover the baking dish. Bake it for 5 minutes at 180C to harden the crust a bit.
– Fill the fruit and sugar mixer and sprinkle choclate over it. Cover each pie with strips of dough. Bake at 210C for 15 minutes or till it is done! I made some crispies from the leftover stripes too. Pour some choclate before serving for the ultimate experience!