Soy-Free Mixed Berry Pastry
Delight your taste buds with this Soy-Free Mixed Berry Pastry, a rustic yet elegant dessert that promises to impress. This homemade pastry features a buttery, flaky crust—crafted completely soy-free—and is filled with a vibrant medley of fresh strawberries, blueberries, and raspberries. The naturally sweet berries are elevated with a touch of sugar, a hint of zesty lemon juice, and a light thickening of cornstarch for a perfectly jammy filling. With minimal prep time, this recipe is approachable for bakers of all levels, yet its golden, lattice-free fold-over crust gives it a bakery-worthy aesthetic. Perfect for a casual brunch or a festive gathering, this pastry is best served warm with a dollop of whipped cream or a scoop of vanilla ice cream. Bring a taste of summer to your table year-round with this flavorful, soy-free treat!
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Ingredients
- 250 grams all-purpose flour
- 125 grams unsalted butter
- 60 ml ice-cold water
- 1 pinch salt
- 300 grams fresh mixed berries (strawberries, blueberries, raspberries)
- 50 grams granulated sugar
- 15 grams cornstarch
- 1 tablespoon lemon juice
- 1 egg
- 1 tablespoon water
Directions
Step 1
In a mixing bowl, combine the flour and salt. Add the cold butter, cut into small cubes, and use a pastry cutter to mix until the mixture resembles coarse crumbs.
Step 2
Gradually add the ice-cold water, one tablespoon at a time, mixing gently with a fork until the dough starts to come together. Do not overmix.
Step 3
Form the dough into a disk, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes.
Step 4
Preheat your oven to 200°C (400°F).
Step 5
In a separate bowl, combine the mixed berries, sugar, cornstarch, and lemon juice. Stir until the berries are evenly coated.
Step 6
On a lightly floured surface, roll out the dough into a rectangle approximately 12x16 inches in size.
Step 7
Transfer the rolled-out dough to a parchment-lined baking sheet.
Step 8
Spoon the berry mixture onto the center of the pastry, leaving a border of about 2 inches around the edges.
Step 9
Fold the edges of the pastry over the berry filling, pleating as necessary. The center will remain open.
Step 10
In a small bowl, beat the egg with 1 tablespoon of water to make an egg wash. Brush this over the crust for a golden finish.
Step 11
Bake in the preheated oven for 25 minutes, or until the pastry is golden brown and the fruit is bubbling.
Step 12
Allow the pastry to cool on the baking sheet for a few minutes before transferring it to a wire rack. Serve warm or at room temperature.
Nutrition Facts
| Serving size | (881.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2330.6 |
| Total Fat 117.5g | 0% |
| Saturated Fat 64.7g | 0% |
| Polyunsaturated Fat 1.7g | |
| Cholesterol 472.8mg | 0% |
| Sodium 263.9mg | 0% |
| Total Carbohydrate 298.0g | 0% |
| Dietary Fiber 19.0g | 0% |
| Total Sugars 81.0g | |
| Protein 35.7g | 0% |
| Vitamin D 48IU | 0% |
| Calcium 151.9mg | 0% |
| Iron 13.7mg | 0% |
| Potassium 763.7mg | 0% |
Source of Calories