Divine Blackberry Pie

Samantha Burgess

Samantha Burgess


  1. 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.

  2. 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.

  3. Preheat the oven to 180°C and grease a 20-23cm pie dish or shallow cake tin.

  4. 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.

  5. 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.

  6. Bake in the oven for approximately 25 minutes, or until golden brown. Stand for 5 minutes before removing it from the tin.

  7. Serve with vanilla ice cream or natural yoghurt, and enjoy!

brown pie on brown wooden table
brown pie on brown wooden table

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)