Blackberry Pie
Intermed..
Tart, sweet, soft and crunchy, this blackberry pie is easy to make and delicious too. Served warm with a scoop of vanilla ice-cream, it’s the perfect way to end a meal. This recipe is especially good for using up foraged berries!
PREP IN
60 MIN
COOK IN
30 MIN
SERVE
8
Blackberry Pie
Intermed..
PREP IN
60 MIN
COOK IN
30 MIN
SERVE
8
Introduction
Tart, sweet, soft and crunchy, this blackberry pie is easy to make and delicious too. Served warm with a scoop of vanilla ice-cream, it’s the perfect way to end a meal. This recipe is especially good for using up foraged berries!
Ingredients
- 1kg blackberries, rinsed
- 200g sugar
- Juice and zest from half an orange
- 3 tbsp cornflour
- 500g package ready-made shortcrust pastry block, thawed
- 350g package ready-made shortcrust pastry roll, thawed
- 1 egg, beaten
- Sugar for sprinkling
Method
- 1. Place blackberries in a large bowl. Use a potato masher to roughly mash them. Leave about 1/3 of the berries whole. Use a slotted spoon and transfer the berries into a medium sized bowl. You don't have to completely drain all the juice. You won't be using the excess juice, so you can add sugar and cook it down to make a lovely sauce, or discard.
- 2. To the blackberries add the sugar, orange juice, zest and cornflour. Mix everything and leave to stand for 15-20 minutes, stirring occasionally.
- 3. While berries are macerating, pre-heat the oven to 190°C/375°F/gas 5 and place two or three stacked baking trays on the middle rack to heat.
- 4. Dust a clean surface with flour and roll out the 500g/17½oz of shortcrust pastry to easily fit a 23cm/9inch pie dish. Transfer rolled out pastry to the pie dish and refrigerate.
- 5. Again on a flour dusted surface roll out, if needed, the 350g/12oz shortcrust pastry just so that it is slightly larger than your pie dish. Use a sharp knife or pizza wheel to cut about 12 strips of pastry.
- 6. Remove pie dish from the fridge, and using a slotted spoon, spoon the blackberries into the prepared pastry case. Pour about 100ml/3½fl oz of the remaining juice over the berries.
- 7. Lay the strips over the top of the pie in a lattice design, then trim the edges of excess pastry and crimp the edges. Brush the pastry with the beaten egg and sprinkle with sugar.
- 8. Place pie in the oven on the heated baking trays and bake for 25-30 minutes, until pastry is golden and juices are bubbling. If pastry is browning too fast, place a square of tinfoil over the top until the baking time is up. Remove from oven and leave to cool for 15-20 minutes before serving while still warm.
- 9. Pie will keep for 1-2 days in the fridge. To re-crisp the pastry, place in a preheated 180°/350°/gas 4 oven for 15-20 minutes.
