Blackberry and raspberry pie

Here’s the next instalment of my blackberry recipes and what could be a more autumnal combination that blackberries baked in a pie! I’ve always shied away from pies in the past, but in reality they’re super simple to make, just requiring a little time and patience, particularly if taking the easy option of using ready made pastry.

The combination of tart blackberries and mellow raspberries works really well, especially with the sugar topped pastry lid. Instead of rolling out a lid I made one from cut outs of heart shapes stuck together on top. The idea was the queen of hearts and one of her tarts but next time I’d use bigger hearts for a more obvious result.

Best enjoyed slightly warmed with dairy free custard or ice cream.

Blackberry and Raspberry Pie

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

1 1/2 cups blackberries

1 cup raspberries

small handful of blackcurrants [optional]

1 tbsp cornflour

2 tbsps icing sugar

1 tbsp lemon juice

1/2 pack (250g) shortcrust pastry

Dairy-free milk for brushing

1 tbsp caster sugar for sprinkling on the top

1. Preheat the oven to 200 degrees centigrade.
2. Line a pie tin with pastry, fill with baking beans and blind bake for 20 minutes until golden and cooked through
3. Meanwhile, combine the berries, cornflour, sugar and lemon juice. Tip into the baked pie base, then top with pastry shapes, or just a lid. Brush with dairy free milk and sprinkle over sugar.
4. Bake for 20 minutes at until golden on top. Cool until just above room temperature before serving.