For the pastry:
- 225g plain flour
- 110g unsalted butter
- 80g golden caster sugar
- 1 medium free range egg
For the filling:
- 400g blackberries
- 1 tablespoon cornflour
- 50g light brown sugar
- 1 teaspoon cinnamon
- 20g melted butter
Autumn is here! My favourite season! With Autumn comes pumpkin spiced lattes, jumpers and boots, cozy nights in with the heating on and wonderful seasonal fruit!
I’m lucky that opposite my house is a field filled with blackberry brambles , so the other night in the beautiful Autumnal sunshine, Tim and I went foraging for this delicious recipe.
These mini blackberry pies are comforting and delicious. I’ve made my own shortcrust pastry and have included the recipe, but you can very easily use ready made pastry instead, whichever you prefer! The recipe is easy to adapt to make one large blackberry pie too.
Mix together until you form a dough, then wrap the dough in cling film and leave to chill for 20 minutes.
To make the lattice effect, roll out your pastry and cut strips using a pizza wheel or sharp knife.
For the filling, place all the ingredients into your mixing bowl and mix on a low speed until combined.
Lay your strips of pastry on top to make a lattice pattern. Alternatively you can top with crumble or a plain disc of pastry.
Leave the pies to cool in the tin for 10 minutes. Release with a pallet knife and leave to cool on a cooling rack. These taste lovely when they are still warm so if they have cooled, pop them in the microwave for a minute.
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