About this recipe:This lovely blackberry pie is an absolute favourite in our household in late summer as we enjoy the last of the blackberries. This is our one final hurrah to summer pie.
1 (320g) packet shortcrust pastry
juice of 1/2 orange
juice of 1/2 lemon
450g fresh blackberries
110g brown sugar
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
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Method Prep:15min › Cook:45min › Ready in:1hr
Preheat the oven to 180 C / Gas 4. Grease a pie dish.
Divide the pastry in two and roll out one half to line the inside of the pie dish. Set the other half aside to form the pie lid. Line the pie dish with the pastry by gently pressing into the base and sides then line with baking parchment and fill with dried beans.
Bake blind for 15 minutes until the pastry has a golden blush. Remove from the oven and discard the beans and paper.
Meanwhile, in a saucepan over a medium heat, combine the juices, blackberries, sugar and spices and simmer gently for 20 minutes.
Transfer the fruit to the prepared pastry case then roll out the remainder of the pastry and cover the pie, sealing the edges by pressing down with your fingers.
Bake in the oven for 20 to 30 minutes until the pastry is golden brown. Remove from the oven and serve.