Friday, 13 February 2015

Blackberry Blueberry Pie

If you haven't already noticed, my universe revolves around blackberries at the moment.

Blackberry Blueberry Pie
slightly adapted from here

For the Pastry:
2 1/2 cups "00" flour
1 teaspoon sea salt
1 tablespoon caster sugar
225g unsalted butter, chilled and cut into chunks
1 cup water
1/4 cup cider vinegar
1 cup ice

For the Filling:
1 Granny Smith apple, coarsely grated
3 cups fresh blackberries
2 cups fresh blueberries
2 tablespoons lemon juice
1/2 cup caster sugar
1/4 cup light brown sugar, firmly packed
3 tablespoons cornflour
1/2 teaspoon ground cinnamon
1/4 teaspoons ground cardamom
Pinch ground cloves
1/2 teaspoon sea salt
2 teaspoons Angostura bitters
1 egg whisked with 1 teaspoon water and a pinch of sea salt, to make an egg wash
Demerara sugar, for sprinkling

Make the Pastry:
Put the flour, salt and sugar into a food processor and blitz briefly to mix. Add the butter and whiz quickly until you have a rubble of larger and smaller pieces of butter in the mix. It's best not to over process.

In a small jug, mix the water and vinegar together and add the ice. Add half to the butter and flour rubble, blitz again. Pulse the processor while adding enough of the rest of the water-vinegar mixture to bring it together into a soft dough. Try not to over process. Form the pastry into ball, pat it out to two flat discs and wrap them in cling film and chill in the refrigerator overnight.

On a lightly floured work surface, roll one of the pastry discs out to about a 26cm round. Line the base and sides of a 23cm pie dish with the it and then pop it into a freezer bag, seal and chill in the refrigerator until needed.

Make the Filling:
Put the apple, blackberries, blueberries, lemon juice, caster sugar, brown sugar, cornflour, cinnamon, cardamom, cloves, salt and bitters into a big mixing bowl and stir until well combined.

Assemble the Pie:
Spoon the filling into the chilled pastry lined pie dish.

Take the second portion of pastry out of the firdge and use a pizza cutter to cut it into strips. Lay the strips of pastry in a lattice over the filling.

Fold the over-hanging pastry over itself to make neat edges and then and crimp. Chill the pie in the refrigerator for 15 minutes.

Preheat the oven to 220C and slide a shallow baking tray on to the lowest shelf to heat up.

Brush the pasty with egg wash, making sure you don't touch the filling. If the filling smears onto the pastry it will burn. Sprinkle with demerara sugar.

Place the pie dish on the heated baking tray and bake for 20 - 25 minutes, until the pastry is starting to brown.

Reduce the oven temperature to 190C and continue to bake for about 30 - 35 minutes until fully baked and golden.

Allow the pie to cool completely in its dish on a wire rack for about 2 - 3 hours. Serve slightly warm or at room temperature.


  1. Don't you just love this book? You're the one who made me discover this book and I'm really grateful. The pictures are amazing and the recipes are super original!! It's the best use for your leftover blackberries. Pies are...pies are pies. They're a sign of joy and it is so relaxing and enchanting to make those. I love it. And now, I need to find Angostura bitter. I didn't find it at my first research in the town but now, I want it mooorreee!!

  2. It's as if I can smell this pie baking in my house now - your photos are just amazing! X