Hedgerow Pie Recipe

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serves:

6 - 8

Nutrition per portion

RDA
Calories Array kCal 0%
Fat Arrayg 0%
  -  Saturates Arrayg 0%

Ingredients

  • For the pastry:
  • 110g soft butter
  • 135g caster sugar
  • 1/2tsp baking powder
  • 225g strong white bread flour
  • A pinch of salt
  • 125ml double cream
  • For the filling:
  • 600g blackberries, fresh or frozen
  • 200g blackcurrants, fresh or frozen
  • 120g caster sugar
  • 3tbsp water
  • 1tsp arrowroot or cornflour
  • 1 egg white, beaten together with 1tbsp caster sugar
  • Icing sugar, for dusting

Method

  • To make the pastry, cream together the butter and sugar by hand or using a mixer. Sieve the baking powder and flour together and stir into the butter mix with the salt, then slowly pour in the cream until well mixed. Leave to chill in the refrigerator for about 30 minutes

  • Roll the pastry out on a floured table to about 3mm thick. Cut a disc large enough to line an 18cm x 3cm tart tin. Cut another disc to fit the top. Lightly grease the tin with butter and line with the larger disc of pastry to just above the top of the tin. Leave to rest for 1 hour in the fridge

  • Meanwhile, put 200g of the blackberries into a saucepan with the caster sugar and water, bring to a simmer and cook for 3–4 minutes. Mix the arrowroot with a little water, add to the berries and simmer for 2–3 minutes more, stirring occasionally. Strain through a fine meshed sieve into a bowl. Leave to cool a little, then mix with the blackcurrants and remaining blackberries

  • Preheat the oven to 200C/gas mark 6. Remove the pastry from the fridge, line with greaseproof paper, fill with baking beans and bake for 10 minutes without colouring. Remove the baking beans and paper from the pastry and leave to cool a little. Spoon the berry mixture almost to the top of the pie shell without overfilling with liquid. Brush the edges of the pastry lid with a little of the beaten egg white, lay over the top and seal the edges by pinching with your fingers

  • Brush the lid with more beaten egg white and make a 2cm slit in the centre with a knife (this will allow the steam to escape while cooking). Bake the pie on a tray for 20–25 minutes until golden. Turn the oven down a little or cover the pie with foil if it begins to colour too rapidly. Leave to rest for about 15 minutes before turning out

  • Serve dusted with icing sugar and accompanied by a generous spoonful of sour cream

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