Classic Blackberry Pie



This blackberry pie is perfectly warming treat for a cold winter’s night. Made with a simple, crumbly shortcrust pastry and plump, juicy blackberries it makes a delicious combination of both tart and sweet. I think this classic combination is made even better with a zing of lemon. This a repeat of the first pie I ever made and has since become my go-to dessert…. especially when we have some thick double cream to dollop on the side.


Classic Blackberry Pie


500g plain flour

100g icing sugar

250g butter, chilled and cut into cubes

2 eggs

zest of 1 lemon

splash of milk

500g blackberries

1/2 lemon, juiced

50g castor sugar 

extra splash of milk and 1tbs of sugar


To begin the pastry, sift the flour and icing sugar into the food processor into a large bowl. Rub 250g of butter into the flour with your fingertips. Make sure that you keep your ingredients as cold as possible while using them. Next mix in the two eggs until a crumbly dough forms, add a splash of milk at a time until dough comes together. Dust a clean surface with flour and turn dough onto it. Knead until shiny and elastic- this is when the gluten is activated.

Preheat the oven to 180degrees.

Roll between two sheets of baking paper until about 1/2cm thick. Line a greased pie tin with the pastry and trim edges. 

Gather up the scraps, re-roll them to about a 1/3cm thick (just so they are slightly thinner than before). Cut into strips of about 2cm width and set aside. 

Now for the filling, in a small bowl mix the blackberries with the lemon and castor sugar. If your blackberries are frozen, leave them until they are thawed. When mixing, I like to keep the berries as whole as possible as it adds to the texture and appearance of the pie. 

Next, fill the pastry lined pie tin with the blackberry mix. Cover with the strips of pastry in criss-cross pattern leaving a small gap between each strip. Brush the top with extra milk and sprinkle with extra sugar. 

Bake until golden, about 30-40 minutes. Remember to turn the pie as it cooks so it will be evenly golden.  

Now for my favourite bit- pop a slice on a plate with a big dollop of cream and enjoy!



PS. In the background is my slowly evolving veggie garden, at this point there are tomatoes, broccoli, rocket, spinach and herbs. It is a bit messy, but growing strong. I am loving having access to fresh ingredients that I have grown myself! 


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