Divine Blackberry Pie
Beginning with the pastry, chop the cold butter into small pieces. If using a food processor, pulse the butter, flour and sugar until you have a crumbly, sandy texture and there are no more visible pieces of butter.
If mixing by hand, rub the butter into the flour and sugar until you achieve a breadcrumb-like texture.
Mix in the beaten egg and yolk, along with the lemon zest, until the pastry comes together into a smooth, elastic ball. Wrap tightly in plastic wrap and rest in the fridge for at least 30 minutes.
Preheat the oven to 180°C and grease a 20-23cm pie dish or shallow cake tin.
Divide the dough into 2 halves, one slightly larger than the other. Roll the larger piece into a sheet, about 3mm thick, and press into the pie dish.
Roll out the rest of the pastry and with a pastry cutter or sharp knife, cut long strips about 2cm wide.
Fill the pie base with the jam and criss-cross strips over the top to create a lattice. Brush the top of the pastry with the leftover egg white for some shine.
Bake in the oven for approximately 25 minutes, or until golden brown. Stand for 5 minutes before removing it from the tin.
Serve with vanilla ice cream or natural yoghurt, and enjoy!
Don't feel like making your own pastry? Simply use 400g of ready-made short sweet pastry! This is so easy to throw together, but sure to impress!
125g cold unsalted butter
1 2/3 cup (250g) plain (all purpose) flour
80g white sugar
1 whole egg, plus 1 egg yolk, beaten (save the white to brush the pastry)
Zest of 1 lemon
1/2 - 1 jar of Apricot & Lavender Jam or Blackberry & Pinot Jam (depending on size of pie)