Hedgerow pie

Hedgerow pie

By
From
Mark Hix On Baking
Serves
6-8
Photographer
Jason Lowe

If you are a bit of a forager you probably won't miss the opportunity to make the most of the abundance of blackberries in autumn. This pie is the perfect way to use your harvest, though it is equally good when made with a mixture of other foraged fruits like damsons or elderberries – take your pick.

For the pastry

Ingredients

Quantity Ingredient
110g butter, softened
135g caster sugar
1/2 teaspoon baking powder
225g strong white bread flour
A pinch salt
125ml double cream

For the filling

Quantity Ingredient
600g blackberries, fresh or frozen
120g caster sugar
3 tablespoons water
200g blackcurrants, fresh or frozen
1 egg white, beaten together with 1 tablespoon caster sugar
icing sugar, for dusting
1 teaspoon arrowroot
or 1 teaspoon cornflour

Method

  1. To make the pastry, cream together the butter and sugar by hand or using a mixer. Sieve the baking powder and flour together and stir into the butter mix with the salt, then slowly pour in the cream until well mixed. Leave to chill in the refrigerator for about 30 minutes.
  2. Roll the pastry out on a floured table to about 3 mm thick. Cut a disc large enough to line an 18 x 3 cm deep loose-bottomed tart tin. Cut another disc to fit the top. Lightly grease the tin with butter and line with the larger disc of pastry to just above the top of the tin. Leave to rest for 1 hour in the fridge. Meanwhile, put 200 g of the blackberries into a saucepan with the caster sugar and water, bring to a simmer and cook for 3–4 minutes. Mix the arrowroot with a little water, add to the berries and simmer for 2–3 minutes more, stirring occasionally. Strain through a fine meshed sieve into a bowl. Leave to cool a little, then mix with the blackcurrants and remaining blackberries. Preheat the oven to 200°C.
  3. Remove the pastry from the fridge, line the tart tin with greaseproof paper, fill with baking beans and bake for 10 minutes without colouring. Remove the baking beans and paper from the pastry and leave to cool a little. Spoon the berry mixture almost to the top of the pie shell without overfilling with liquid. Brush the edges of the pastry lid with a little of the beaten egg white, lay over the top and seal the edges by pinching with your fingers.
  4. Brush the lid with more beaten egg white and make a 2 cm slit in the centre with a knife (this will allow the steam to escape while cooking). Bake the pie on a tray for 20–25 minutes until golden. Turn the oven down a little or cover the pie with foil if it begins to colour too rapidly. Leave to rest for about 15 minutes before turning out.
  5. Serve dusted with icing sugar and accompanied by a generous spoonful of sour cream.
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