Blackberry pie

Blackberry pie

By
From
Encyclopedia of Food and Cookery
Serves
6

Ingredients

Quantity Ingredient
Rich shortcrust pastry, for a 2-crust, 23 cm pie
600g fresh or frozen blackberries
or 750g tinned blackberries, drained
165g sugar
1 1/2 tablespoons cornflour
2 tablespoons lemon juice

Method

  1. Roll out just over half the pastry and use to line a greased 23 cm pie plate. If using fresh blackberries, toss gently with 165 g sugar, the cornflour and lemon juice. For sweetened, frozen blackberries or for tinned blackberries, use less sugar. Spoon into pie crust.
  2. Dampen edges and roll out remaining pastry to make lid. Press into place, trim and crimp edges and make a few slashes in the top for steam to escape. Bake in a preheated hot oven for 10 minutes, then reduce the oven heat to moderate and bake for a further 25 minutes or until pastry is cooked and golden-brown. Serve warm with cream, ice cream or custard.
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