Blackberry pie

Blackberry pie

By
From
Baking
Serves
6
Photographer
Vanessa Levis

The days of going to country fields or roadsides to pick blackberries are past, as blackberry bushes became a nuisance and were eradicated. Now we depend on store-bought fresh or frozen blackberries for this magical pie.

Ingredients

Quantity Ingredient
Plain rich shortcrust pastry, 23 cm pie, for a two-crust
4 cups fresh or frozen blackberries
or 3 cups drained, canned blackberries
165g caster sugar
1 1/2 tablespoons corn
2 tablespoons lemon juice

Method

  1. Preheat the oven to 200°C. Grease a 23 cm pie plate.
  2. Divide the pastry into two pieces, one slightly larger than the other. Roll out the larger potion of pastry and use to line the prepared pie dish.
  3. If using fresh blackberries, toss gently with the sugar, cornflour and lemon juice. If using sweetened, frozen or canned blackberries, add less sugar. Spoon into the pie crust. Dampen the edges of the pastry.
  4. Roll out the remaining pastry and make a lattice for the top.
  5. Bake for 10 minutes, then reduce the oven temperature to 180°C and bake for a further 25 minutes or until the pastry is cooked and golden brown. Serve warm with cream, ice cream or custard.

Note

  • If you don’t want to make a lattice, roll out the second piece of pastry to slightly larger than the pie. Place on top of the pie, press into place, trim and crimp the edges. Make a few slashes in the top for steam to escape. Bake as directed.
Tags:
baking
bakery
margaret
fulton
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