Summer blackberry pie

    1 hour

    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.

    14 people made this

    Serves: 6 

    • 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

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Preheat the oven to 180 C / Gas 4. Grease a pie dish.
    2. 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.
    3. Bake blind for 15 minutes until the pastry has a golden blush. Remove from the oven and discard the beans and paper.
    4. Meanwhile, in a saucepan over a medium heat, combine the juices, blackberries, sugar and spices and simmer gently for 20 minutes.
    5. 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.
    6. Bake in the oven for 20 to 30 minutes until the pastry is golden brown. Remove from the oven and serve.

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    Reviews in English (2)


    Cinnimon and nutmeg gives it a lovely flavour.  -  11 Sep 2017


    Only used half of the pastry - no top layer. More fruit per bite.  -  30 Apr 2014

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