Blackberry Pie

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Blackberry Pie

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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

Instructions

  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.
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