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Blackberry Pie

A recipe from the Good Food collection.


Blackberry Pie
Blackberry Pie
500 g home-made or bought sweet shortcrust pastry
500 g blackberries
⅔ cup (160 g) caster sugar
2 tablespoons cornflour
milk, to brush
1 egg, lightly beaten
caster sugar, extra, to sprinkle 


  1. Preheat the oven to moderately hot 200°C (400°F/Gas 6). Grease a 26 cm (top) 20.5 cm (base) 4.5 cm (deep) ceramic pie dish. Roll out two-thirds of the pastry between two sheets of baking paper until large enough to line the base and side of the pie dish. Remove the top paper, invert the pastry into the dish and press firmly into place.
  2. Toss the blackberries (if frozen, thaw and drain well), sugar and cornflour together in a bowl until well mixed, then transfer to the pie dish. Roll out the remaining pastry between two sheets of baking paper until large enough to cover the pie. Moisten the rim of the pie base with milk and press the pastry lid firmly into place. Trim and crimp the edges. Brush with egg and sprinkle with the extra sugar. Pierce the top of the pie with a knife.
  3. Bake on the bottom shelf of the oven for 10 minutes. Reduce the oven to moderate 180°C (350°F/ Gas 4) and move the pie to the centre shelf. Bake for another 30 minutes, or until golden on top. Cool before serving with cream or ice cream.
Nutrition Per Serve


Protein 8.5 g;
Fat 20 g;
Carbohydrate 74.5 g;
Dietary Fibre 7 g;
Cholesterol 87 mg;
2120 kJ (505 cal)


Main ingredient:


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