250 g (8.8 oz) wheat flour, 1 tsp. salt, 1 tsp. white sugar, 125 g (4.4 oz) butter, 40 ml (1.4 oz) water, 1 egg

Guava Filling

¾ de kg (26.5 oz) guava, 360 g (12.7) white sugar, 125 ml (4.2 oz) water, 5 ml (0.2 oz) lemon juice




Step 1. Wash the guavas and cut them into small pieces.

Step 2. Pour into a large pot. Add white sugar, water and lemon juice.

Step 3. Once cooked, taking advantage of the fact they are hot, pass them through a fine sieve or use a blender, separating the pulp from the skin and the seeds.

Step 4. Boil the mixture over low heat for about 15 minutes so that it reduces and thickens to a texture similar to that of the jam.

Step 5. Let it cool a little and it’s ready to put in the pie.



Step 1. Put the flour in a bowl and mix with the sugar, butter and salt.

Step 2. Crumble the previous mixture well with your fingers and add the egg. Mix until you get a grainy texture

Step 3. Little by little, add cold water and mix carefully. If you prefer you can use a pastry blender.

Step 4. When the dough is firm, cover with plastic wrap and let rest in a cool place for 40 minutes.

Step 5. Place the mixture on baking paper with a little sprinkled flour. Stretch it with a rolling pin until it is fine and uniform.

Step 6. Take a medium-sized or large 12 in. mold and cover it with a light layer of butter. Sprinkle with a little flour to cover the mold.

Step 7. Remove the paper from the rolled dough. Next, cover the base of the mold so that the dough is as centered as possible and also allows you to cover the edges a little. Adjust it well with your fingers sticking it to the edges and prick the base with a fork so that it does not rise.

Step 8. Add the guava jam without reaching the top of the mold. Leave a little more than 1 cm.

Step 9. Take advantage of the leftover dough and cut 10 strips the same length as the pie and 2 cm wide. Cover the pie, overlapping them so that it is like a lattice.

Step 10. Bake for about 30 minutes at 180 °C (356 °F) or until the top and edges are golden brown. Depending on the oven you may need a little more or less time.


CHEF TIPS: You can brush the top of the strips of dough with egg before baking for an even more golden finish.

If you want, you can also sprinkle a little white sugar on top to make it crunchier.

Once we remove the pie from the oven, let it rest for at least 2 hours until it is well cooled so that the filling has a compact texture.