Ingredients Jump to Instructions ↓

  1. For the shortcrust pastry:

  2. 150g cold salted butter, cut into cubes

  3. 275g plain flour

  4. 30g icing sugar

  5. 1 large egg, beaten

  6. 1/2 tablespoon water

  7. For the filling:

  8. 500g freshly picked blackberries

  9. 120g brown sugar

  10. Beaten egg or milk, to glaze

Instructions Jump to Ingredients ↑

  1. To make the pastry: Use your fingers to rub the cold butter, flour and icing sugar together. Add the beaten egg and 1/2 tablespoon water and use your fingers to form the dough into a ball. Cover with greaseproof paper and place in the fridge for at least 30 minutes.

  2. Preheat your oven to 180 degrees C. Lightly grease a 23cm/9 inch pie dish.

  3. Slice the dough in half and roll out the bottom of the pie on a lightly floured surface. Try not to overwork the pastry - it doesn't matter if it doesn't look perfect.

  4. Mix the brown sugar into the blackberries and pour onto the pastry case.

  5. Roll out the second half of the pastry on a lightly floured surface and place on top of the fruit. Cut away any excess pastry and crimp the edges with your thumb to seal. Brush all over the top with lightly beaten egg. Prick a few holes over the surface and bake for 20-25 minutes, or until golden brown.


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