Berry pie

Egg, Blackberry, Albumin, Water, Whey protein isolate, Almond flour, Baker’s yeast, Lemon zest, Xanthan gum, Baking powder without starch, Vanilla

Let it stand: 6 min, Mix: 6 min, Combine the dry ingredients: 5 min, Blend with a blender: 3 min, Knead the dough: 5 min, Let it stand: 40 min, Cooking: 10 min, Bake in the oven: 45 min, Let it stand: 30 min

Mix dry yeast (5 g) with warm water (40 g, 32–35 °C). Leave for 5–7 minutes until a frothy cap appears.

Mix room temperature chicken eggs (200 g) until smooth.

Add water and whisk.

In a separate bowl, combine almond flour (30 g), whey concentrate or isolate (40 g), albumin (60 g), protein (40 g), xanthan gum (2.5 g), baking powder (2 g), and vanillin (0.5 g).

Add the dry ingredients to the wet and blend with an immersion blender for 2–3 minutes until thick, sticky dough forms.

Fold in lemon zest (4–6 g) with a spatula.

Cover the dough and let it sit at room temperature for 30–40 minutes.

Transfer the dough to a mold measuring 25×20×4 cm.

Evenly distribute pitted berries (150–200 g, fresh or frozen) on top.

Preheat the oven to 180 °C.

Bake the pie for 40–45 minutes until it has a stable structure and a golden crust.

Remove the product from the mold and let it cool completely.

Slice only after it has completely cooled.