Description of this recipe: This blackberry pie is a celebration of simple, seasonal flavors. The juicy, slightly tart blackberries are perfectly balanced by the sweet crumble pastry crust, creating a comforting and satisfying dessert that’s perfect for any occasion. Whether you’re using store-bought berries or foraging your own, this pie is sure to impress.
Why you will love this recipe: This recipe is remarkably adaptable, the crust offers a delightful crumbly texture with the tangy richness of soft cheese, making it far from ordinary. Plus, you can be as creative as you like with the crust design, whether you go for a classic crimped edge or a show-stopping lattice top, this pie offers an unforgettable and rewarding baking experience.
Introduction
Blackberry pie, a quintessential dessert, evokes memories of summer days and the joy of baking with fresh, seasonal ingredients. This recipe elevates the classic with a simple yet delicious crumble crust. The blackberries, whether foraged from the wild or purchased at the market, provide a burst of fruity flavor that is both comforting and sophisticated. The combination of sweet and tart, combined with the buttery, crumbly crust, makes for a truly unforgettable dessert. This is more than just a pie; it’s an experience to be shared with loved ones. Let’s explore the best way to create this culinary delight.
Ingredients:
For the Filling:
- 600g fresh blackberries (or frozen, thawed and drained)
- 100-125g granulated sugar (adjust to taste depending on the sweetness of the berries)
- 2 tbsp cornflour
- 25g unsalted butter, cut into small pieces, plus extra for greasing the pie dish
For the Crumble Crust:
- 300g self-raising flour, plus extra for dusting
- 1 tbsp cornflour
- 2 tbsp granulated sugar, plus extra for sprinkling on top
- 150g cold unsalted butter, cut into small pieces
- 150g full-fat soft cheese
For the Egg Wash:
- 1 large egg, beaten
- 1 tbsp milk
Optional:
- Vanilla ice cream, for serving
Preparation:
Step 1: Make the Crumble Pastry
In a large mixing bowl, combine the self-raising flour, cornflour, and sugar. Add a pinch of salt to enhance the flavors. Cut in the cold butter using a pastry blender or your fingertips. The goal is to create a mixture that resembles coarse breadcrumbs. The colder the butter, the better the result. This will ensure a flaky crust.
Once the butter is incorporated, add the full-fat soft cheese. Gently rub the soft cheese into the flour mixture until it starts to come together. If the mixture appears too dry, add a tablespoon of ice water at a time until it forms a cohesive dough. Be careful not to overmix.
Divide the dough into two pieces, one slightly larger than the other (approximately two-thirds and one-third). Flatten each piece into a disc, wrap them in plastic wrap, and refrigerate for at least 1 hour. Chilling the dough is crucial, as it allows the gluten to relax and prevents the crust from shrinking during baking. The dough can be stored in the refrigerator for up to two days.
Step 2: Prepare the Blackberry Filling
While the dough is chilling, prepare the blackberry filling. Gently wash the blackberries under cold water, being careful not to crush them. Drain them thoroughly and transfer them to a large bowl.
Add the granulated sugar to the blackberries. The amount of sugar can be adjusted based on the sweetness of the berries. If using wild blackberries, you may need to add more sugar. Toss the blackberries with the sugar until they are evenly coated.
Sprinkle the cornflour over the blackberries and gently toss to combine. The cornflour will help to thicken the juices released by the berries during baking, preventing the pie from becoming too watery. Set the blackberry filling aside while you roll out the pastry.
Step 3: Assemble the Pie
Preheat your oven to 200°C (180°C fan/gas mark 6). Place a baking tray in the oven to preheat as well. This will help ensure that the bottom crust is crisp and golden brown.
Butter a 23cm pie dish thoroughly. On a lightly floured surface, roll out the larger piece of pastry into a round that is large enough to fit the base of the pie dish with some overhang. Gently transfer the pastry to the pie dish and press it into the bottom and up the sides. Trim any excess pastry, leaving about 1 inch of overhang.
Step 4: Fill the Pie and Create the Top Crust
Pour the blackberry filling into the prepared pie crust. Dot the filling with the small pieces of butter. This will add richness and flavor to the filling.
Roll out the remaining pastry on a lightly floured surface. You have several options for the top crust:
- Full Crust: Carefully place the rolled-out pastry over the blackberry filling. Trim any excess pastry and crimp the edges together to seal the pie. Cut several slits in the top of the crust to allow steam to escape during baking.
- Lattice Crust: Roll the pastry into a square, roughly 30 x 30cm. Cut out 10 strips of roughly the same width. Lay five of the strips vertically over the pie, then weave with the remaining five horizontally, to create an even lattice over the fruit. Pinch the edges, then trim the excess and crimp.
- Crumble Topping: Instead of rolling out the second piece of pastry, you can create a crumble topping by mixing it with some flour, oats, and sugar. Sprinkle the crumble topping evenly over the blackberry filling.
Step 5: Bake the Pie
In a small bowl, whisk together the egg and milk to create an egg wash. Brush the top crust with the egg wash. This will give the crust a beautiful golden color and a glossy sheen.
Sprinkle the top of the pie with additional granulated sugar. This will add a touch of sweetness and create a caramelized crust.
Place the pie on the preheated baking tray in the oven. Bake for 20 minutes, then brush with the egg glaze again, scatter generously with extra sugar and bake for another 20-25 minutes until the pastry is a deep golden color and the juices are bubbling.
Step 6: Cool and Serve
Once the pie is baked, remove it from the oven and let it cool on a wire rack for at least 30 minutes before serving. This allows the filling to set and prevents it from being too runny.
COOKING Rating:
Easy to Medium
Serving Suggestions:
Serve the blackberry pie warm or at room temperature. A scoop of vanilla ice cream or a dollop of whipped cream makes for a perfect accompaniment.
Tips:
- Use Cold Ingredients: Using cold butter and soft cheese is essential for a flaky crust.
- Don’t Overmix: Overmixing the dough will develop the gluten and result in a tough crust.
- Adjust Sugar to Taste: The sweetness of the blackberries can vary, so adjust the amount of sugar accordingly.
- Prevent a Soggy Bottom Crust: Baking the pie on a preheated baking tray helps to ensure a crisp bottom crust.
- Protect the Edges: If the crust starts to brown too quickly, cover the edges with foil.
Prep Time:
30 minutes
Cook Time:
40-45 minutes
Total Time:
1 hour 45 minutes (including chilling time)
Nutritional Information:
Nutritional information is approximate and may vary depending on specific ingredients and portion sizes.
Calories: Approximately 400-450 per slice Protein: 5-7g per slice Sodium: 200-250mg per slice
Conclusion
This blackberry pie recipe, with its delightful crumble crust, is a testament to the magic of simple, seasonal ingredients. It’s a dessert that brings comfort and joy to any table. Enjoy the process of baking, and savor every bite of this delicious creation.
Questions and Answers:
Q1: Can I use frozen blackberries instead of fresh ones?
A1: Yes, frozen blackberries can be used. Thaw them completely and drain any excess liquid before adding them to the filling. This will help prevent the pie from becoming too watery.
Q2: Can I make the pastry ahead of time?
A2: Absolutely! The pastry can be made up to two days in advance and stored in the refrigerator, well-wrapped in plastic wrap. You can even freeze the pastry for longer storage. Just make sure to thaw it completely in the refrigerator before rolling it out.
Q3: What if my crust starts to brown too quickly in the oven?
A3: If the crust starts to brown too quickly, you can protect the edges by covering them with foil. This will prevent them from burning while the rest of the pie continues to bake.
Q4: Can I add other fruits to the blackberry filling?
A4: Of course! Blackberries pair well with other fruits such as apples, raspberries, or peaches. Feel free to add a cup or two of your favorite fruits to the filling for a unique twist.
Q5: How do I prevent the bottom crust from becoming soggy?
A5: There are several ways to prevent a soggy bottom crust. First, make sure to bake the pie on a preheated baking tray. This will help the bottom crust cook evenly and become crisp. You can also par-bake the bottom crust before adding the filling. To do this, prick the bottom crust with a fork and bake it for 10-15 minutes before adding the filling. This will help to set the crust and prevent it from becoming soggy. Also, be sure not to add too much filling, as this can also lead to a soggy crust.
