Fresh Blackberry Pie

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  • Makes: 1 pie
  • Prep Time: 30 mins
  • Ready in: 40 mins
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Fresh Blackberry Pie


  • 500g dessert pastry
  • 1 kg blackberries
  • 150g soft brown sugar
  • 2 tbsp cornflour, approx
  • zest and juice of 2 lemons
  • 1 beaten egg
  • granulated sugar for sprinkling on top of the pie

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  • Pre heat the oven to 180°C, Gas 4.
  • Roll out 2/3rds of the pastry nice and thin.
  • Line the tart case with pastry.
  • Place the blackberries and cornflour into a bowl and mix well.
  • Add the sugar and lime juice and mix well.
  • Pour into the lined tart,heap up really well, as they will cook down, moisten the edges with a little beaten egg.
  • Top with the second disc, seal the edges well. Cut off any excess pastry and crimp decoratively.
  • Brush with beaten egg, and sprinkle with sugar, make 3 small incisions in the top of the pie and place in the oven.
  • Cook for 30-40 minutes until the top of the pie is golden.
  • Remove from the oven and cool for 30minutes before eating. Cut into wedges and serve with heaps and heaps of clotted cream.