There is something so charming about a blackberry pie, especially when it’s woven with a lattice top and dusted with sugar so it bakes to a golden, sparkling crust. This one is all about the buttery, lemon-scented pastry and a simple filling that lets the berries stay bright and juicy, just barely held together with sugar and spice. I love to bring it to the table still slightly warm, with a jug of pouring cream or a scoop of vanilla ice cream, and let everyone crack through the crisp pastry and dig down into the inky purple juices. You can also use raspberries, strawberries, gooseberries or blackcurrants.
Serves 6
INGREDIENTS:
For the pastry
225g butter, softened
55g caster sugar
2 eggs
340g plain white flour
Zest of 1 lemon
For the filling
300g blackberries
140g caster sugar
1 tsp ground cinnamon
Zest of 1 lemon
1 egg, beaten, for egg wash
Extra caster sugar, for sprinkling
METHOD:
- Pre-heat the oven to 180°C Fan.
- To make the pastry, cream the butter and caster sugar together in a bowl with a wooden spoon or in a mixer until pale and light. Beat in the eggs, one at a time, until well combined. Add the lemon zest, then reduce the speed and gently mix in the flour until the dough just comes together. Turn the dough out onto a lightly floured board, bring it into a smooth disc, wrap in cling film and chill in the fridge for at least 1 hour – this helps the pastry bake to a beautifully short, crumbly texture.
- When the pastry is chilled, cut off about two-thirds and roll it out on a lightly floured surface to roughly 3 mm (about 1/8 inch) thick. Use it to line a 23 cm (9 inch) pie plate or shallow dish, pressing it gently into the edges. Trim off any excess pastry, then place the lined dish in the fridge to chill while you prepare the filling.
- Wash and dry the blackberries. Take the pastry-lined plate from the fridge and spread the blackberries evenly over the base. Sprinkle with the caster sugar, cinnamon and lemon zest so the berries are lightly but evenly coated.
- Roll out the remaining pastry to about 3 mm thick and cut it into 8 even strips. Lay half the strips across the pie in one direction, then weave the remaining strips over and under to create a lattice pattern. Trim any overhanging pastry and crimp the edges all the way around with your fingers and thumb to seal and neaten.
- Brush the lattice and edges with the beaten egg, then sprinkle generously with caster sugar. Chill the pie again for about 30 minutes to firm up the pastry and help it hold its shape in the oven.
- Bake in the preheated oven for 45 minutes to 1 hour, until the pastry is deep golden and crisp and the blackberry juices are bubbling up through the lattice. Transfer to a wire rack and leave to cool slightly.
- Serve warm or at room temperature, with softly whipped cream, a jug of pouring cream or good vanilla ice cream.
Photography by Issy Croker