• 135 grams (4.75 ounces) butter (82.5%)
  • 100 grams (3.55 ounces) sugar
  • 50 grams (1.75 ounces) egg yolks
  • 30 grams (1.00 ounces) yogurt (3%)
  • 40 grams (1.40 ounces) sour cream (20%)
  • 6 grams (0.20 ounces) baking powder
  • 2.5 grams (0.10 ounces) salt
  • 70 grams (2.45 ounces) almond flour
  • 180 grams (6.35 ounces) all-purpose flour

Blackberry Filling

  • 130 grams (4.60 ounces) blackberry puree
  • 75 grams (2.65 ounces) eggs
  • 45 grams (1.60 ounces) sour cream (20%)
  • 35 grams (1.25 ounces) almond flour
  • 45 grams (1.60 ounces) sugar
  • 10 grams (0.35 ounces) starch
  • 8 grams (0.30 ounces) all-purpose flour


  • Stand Mixer with Paddle Attachment

    This is essential for blending chilled butter and sugar efficiently. Make sure to scrape the sides occasionally for even mixing.

  • Plastic Wrap

    Helps to tightly seal dough and filling, preventing them from drying out. Double wrap for extra protection!

  • Silicone Baking Mat

    A non-stick surface perfect for assembling the pies. It can handle high temperatures and ensures easy clean-up.

  • Metal Cake Rings

    Use these to shape your pies uniformly. Ensure they're well-greased to prevent sticking.

  • Saucepan

    Needed for warming the blackberry puree to the perfect consistency. Always stir constantly to avoid burning.

  • Sieve

    This is important for getting a smooth filling. Press the mixture through firmly for the best result.


Step 1

Step 1: The listed ingredients and measurements are for making 2 pies, each with a 14 cm (5.50-inch) diameter and a height of 5 cm (2 inches). Ensure your pie pans are the specified size for the best results.

Step 2

Step 2: For the dough, using a paddle attachment, whisk the chilled butter cubes and sugar in a mixer bowl until combined. Add the egg yolks and mix a bit more. Don't forget to scrape down the sides and the bottom of the bowl, as well as the attachment itself! Ensuring all ingredients are well-incorporated will result in a more even dough.

Step 3

Step 3: Add the yogurt and mix, then pour in the dry ingredients: all-purpose flour, salt, baking powder, and almond flour. Knead the dough until it forms a cohesive ball. Place the dough onto plastic wrap, press it with your fingers until it is about 1 cm (0.40 inch) thick, and cover it with more plastic wrap to prevent it from drying out. Chill the dough in the fridge for 6 hours or overnight. This dough is very tender and melts easily, so work quickly to keep it manageable.

Step 4

Step 4: While the dough is chilling, prepare the blackberry filling. Warm up the blackberry puree in a saucepan. In a separate bowl, mix the eggs with sugar and starch until fully combined. Add the mixture to the puree and heat to 70-80°C (158-176°F) over medium heat, stirring constantly until thickened. Stirring continuously prevents lumps from forming and ensures a smooth filling.

Step 5

Step 5: Once thickened, remove the filling from the heat and pass it through a sieve using a spoon. Add the sour cream and mix again. Pour in the dry ingredients and combine. Wrap the filling in plastic wrap and let it cool to room temperature. Cooling the filling helps it set, making it easier to handle later.

Step 6

Step 6: Preheat the oven to 160°C (320°F) with the convection setting. Use a silicone mat and metal cake rings to assemble the pies. Cut the chilled dough into 1-2 cm (0.40-0.80 inches) pieces and place them inside the ring, pressing them together to form the bottom of the pie. Create the sides, which should be 1 cm (0.40 inch) lower than the overall height of the ring. Using a silicone mat prevents sticking and makes cleanup easier.

Step 7

Step 7: Pour the blackberry filling into the pie shell. You can also add some frozen or fresh blackberries, crushed almonds, or hazelnuts to the filling. Press the sides of the pie down to the level of the filling, preventing it from overflowing the edges. If there's any dough left, dye it purple with food coloring, create little pieces, and place them on top of the pie. Sprinkle with almond flakes. Adding fresh berries or nuts can give a boost of flavor and texture to your pie.

Step 8

Step 8: Bake the pies in the preheated oven for about 25-30 minutes or until the edges are golden and the filling is set. Enjoy your delicious homemade pies! Allow the pies to cool completely before slicing for the best texture.


Picture this: a warm sunny afternoon with friends and family gathered around. Your beautifully baked Blackberry Almond Pies make their grand entrance.🍇✨ In the summertime, serve these chilled with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream. **The contrast of flavors and temps is a delight**. In winter months, try serving the pie slices slightly warm, alongside a mug of spiced hot chocolate or mulled wine. The comforting warmth and the festive flavors, combined with the rich, fruity filling, create a cozy treat that's hard to resist. 🎄 For an added twist, sprinkle some crushed almonds and a drizzle of honey on top. **Not only does it enhance the texture**, but it also gives an extra layer of sweetness that complements the tangy blackberry filling perfectly. Bon appétit! 🍴


Gluten-Free Variation:🌾
Replace the regular flour with a combination of almond flour and a gluten-free all-purpose flour blend. Ensure your baking powder is also gluten-free to keep everything safe for those with gluten intolerance. Vegan Variation:🌱
Substitute the butter with a high-quality vegan margarine or coconut oil, and use flaxseed meal mixed with water as an egg replacer (1 tbsp flaxseed meal + 2.5 tbsp water per egg). For the cream components, opt for plant-based alternatives like coconut or almond yogurt and sour cream. These variations ensure everyone gets to enjoy these delightful pies without any worry!


  • Why does my dough break when rolling out?

    Make sure to keep the dough chilled and work quickly. If it gets too warm, it becomes overly soft and can break easily.

  • How can I keep my pie crust from getting soggy?

    Partially bake the crust before adding the filling, and ensure that the filling is not too wet. This creates a better barrier against sogginess.

  • Can I use a different puree for the filling?

    Absolutely! This recipe is versatile. Feel free to try raspberry or strawberry puree for a different twist.

  • How do I know when the filling is thick enough?

    The filling should coat the back of a spoon and hold its shape. If it runs off too quickly, it needs a bit more cooking time.

  • Can I freeze these pies for later?

    Yes, you can! Once baked and cooled, wrap them tightly and freeze. Thaw them in the fridge before reheating in the oven.

  • What's the best way to reheat these pies?

    Reheat in a preheated 160°C (320°F) oven for about 10-15 minutes. This helps to keep the crust crispy and the filling warm.

Nutrition facts

Tyrolean yoghurt pie
Recipe Yield:2 pies
Calories:Calories per serving
Calories (Min - Max):320 - 400
Total Fat:20g
Saturated Fat:12g
Total Carbohydrate:32g
Total Sugars:18g