Individual bramble pies

Individual bramble pies

By
From
Hix Oyster & Chop House
Serves
4
Photographer
Jason Lowe

If you are a forager you’re unlikely to miss out on making the most of our autumn abundance of blackberries – or brambles. You can add other fruits, such as blueberries or elderberries if you wish, or stick to the traditional blackberry and apple combination. You can also use frozen blackberries.

For the pastry

Ingredients

Quantity Ingredient
110g butter, softened, plus extra to grease
135g caster sugar
225g strong plain flour, plus extra for dusting
pinch salt
1/2 teaspoon baking powder
125ml double cream

For the filling

Quantity Ingredient
800g blackberries
120g caster sugar
1 teaspoon arrowroot or cornflour, mixed with 1 tablespoon cold water

To finish

Quantity Ingredient
1 free-range medium egg white, mixed with 1 tablespoon caster sugar
icing sugar, for dusting

To serve

Quantity Ingredient
creme fraiche
or thick cream

Method

  1. First make the pastry. In a food processor or electric mixer, or by hand, cream the butter and sugar together until smooth. Sift the flour, salt and baking powder together and stir into the creamed mixture until evenly combined. Now slowly incorporate the cream until well mixed.
  2. Knead the dough lightly, then divide into 2 portions, one slightly bigger than the other. Shape each into a ball, wrap in cling film and refrigerate for 30 minutes.
  3. Lightly butter four 10 cm individual tart tins, about 3 cm deep. Roll out the slightly larger ball of pastry on a lightly floured surface to about a 3 mm thickness. Using an 18 cm plate as a guide, cut out 4 discs. Use to line the tart tins, leaving about 5 mm pastry overhanging the edge.
  4. Roll out the other portion of pastry and cut 4 discs, a little more than 10 cm in diameter, for the pie lids. Place on a tray. Put the lined tart tins and pastry discs in the fridge and leave to rest for 1 hour.
  5. Meanwhile, to make the filling, put 200 g of the blackberries into a saucepan with the sugar and 1 tablespoon water. Bring to a simmer and cook gently for 3–4 minutes. Add the blended arrowroot and simmer for another 2–3 minutes, stirring occasionally. Strain through a fine-meshed sieve into a bowl and leave to cool a little, then mix in the rest of the blackberries.
  6. Preheat the oven to 200°C. Remove the pastry from the fridge. Using a slotted spoon, fill the pastry cases with the blackberry filling. Moisten with the juice from the fruit, but don’t add too much. Brush the pastry rim with water, then lay the pastry lids over the pies, pressing the edges together to seal with your fingers.
  7. Brush the tops with the egg white and sugar mix, then make a small slit in the centre with the point of a knife. Put the tart tins on a baking tray and bake in the oven for 20–25 minutes until golden, turning the oven down a little or covering loosely with foil if they appear to be colouring too quickly.
  8. Leave the pies to rest for about 15 minutes, then unmould onto plates. Dust with icing sugar and serve with a generous spoonful of thick cream or crème fraîche.
Tags:
Hix Oyster & Chop House
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