Wild Blackberry Pie

Is there anything better than harvesting wild berries & using them fresh in a homemade pie? This recipe is perfect with custard on the side & a lovely cup of tea.

8 Servings

Ingredients:

175g flour

A pinch of salt

85g butter, cubed, plus a little more for nuggets

2–3 tbsp of cold water

700gr wild blackberries

200gr sugar

2 tbsp cornflour

Instructions:

To make the shortcrust pastry, mix flour & salt in a bowl and add cubes of butter, Using your fingers, massage the ingredients together until they resemble large breadcrumbs.

Add 2 tbsp of water at first. You want there to be just enough to create a ball of dough. If it crumbles apart you can add another 1/2 a tbsp twice, kneeding gently until you have a smooth consistency.

Wrap the dough in cling film & place in the refrigerator 30 minutes before rolling out to fit your pie dish.

If you intend to decorate the top of your pie as I have done in the image shown, you will need to make roughly 50% more dough, so will need to add another half of each ingredient.

Heat your oven to 200c.

Toss wild blackberries with sugar & cornflour.

Place on to pie crust & scatter nuggets of butter over the top.

If desired, decorate the top of the pie to your liking & egg wash.

Bake for 40-45 minutes & allow to cool 15 minutes before serving.