Fresh blackberry pie

Wednesday 11 September at 3:18pm

In anticipation of a bumper blackberry season, Phil Vickery is back with a delicious pie made of fresh and juicy blackberries, the perfect accompaniment to his braised duck legs with blackberry gravy.

Makes: 1 24cm x 4cm pie

Preparation time: 30 minutes

Cooking time: 40 minutes

Ingredients

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

Method

Preheat the oven to 180°C, Gas 4
Roll out two thirds 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 lemon 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.