“This pie can easily be made vegan by using shop-bought non-butter shortcrust pastry instead, and brushing the pastry with vegan milk,” says former Bake Off contestant Helena Garcia.
“If in season, I highly recommend picking your own blackberries. There’s something rather special about foraging your ingredients from the wild and magically transforming them into a sweet treat.”
Moon witch blackberry pie
- Food processor
- 23cm pie dish
- 300 g plain flour plus extra for dusting
- 1/2 tsp salt
- 1 tsp icing sugar
- 225 g unsalted butter cut into cubes
- 5 tbsp ice-cold water
- 1 egg yolk for brushing
For the filling
- 800 g fresh blackberries
- 100 g caster sugar plus extra if needed
- 1 tbsp cornflour
- 1 tsp lemon juice
- 1 tsp ground cinnamon
- 1 tbsp ground almonds
- Pulse the flour, salt and icing sugar together in a food processor a couple of times to mix together. Add the cubed butter and pulse until the mixture resembles breadcrumbs (alternatively, do this with your hands).
- Add the water, one tablespoon at a time, until the mixture forms large clumps and holds together when you press it.
- Dust your work surface with flour and tip the dough out onto it. Knead it a couple of times to bring it together. Form into a ball, flatten it, cover in cling-film and refrigerate while you make the filling.
- For the filling, combine the blackberries, sugar, cornflour, lemon juice and cinnamon and leave for 15 minutes.
- Preheat the oven to 170°C fan [375°F/Gas mark 5]. You will need a 23cm pie dish.
- Divide the pastry into two portions, one slightly bigger for the base of the dish. Roll out the larger piece on a lightly floured surface to a 3mm thickness and use it to line the pie dish. Cover with cling-film and refrigerate while you make the top. Roll out the remaining pastry and cut out a flying witch silhouette, a crescent moon and some little stars using a paper template. You can cut out other shapes, if you like.
- Sprinkle the ground almonds over the base of the pie and top with the blackberry mixture. Top with the cut-out shapes and brush them with the egg yolk. Bake for 30–35 minutes until golden brown. If the top is cooking quicker than the bottom, cover with foil. Serve hot.
The Wicked Baker: Cakes And Treats To Die For by Helena Garcia, photography by Patricia Niven, is published by Quadrille.
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