The Art of Compromise in the Kitchen: Creating a Blackberry Pie Crust That Everyone Will Love

Life is full of compromise, especially when you share your home with kids. The sound of "Mum, I've picked you some more blackberries" is often followed by the request, "Mum, can you make a pie?" But every time, there’s a twist: "Mum, but can it not have blackberries in the middle because I don’t like when the blackberries go all squishy?"

Navigating these kitchen negotiations can be tricky, but they also spark creativity. After enjoying the deliciousness of freshly frozen blackberries in my Blackberry Shortbread Biscuits, I decided to try a similar technique for my pie crust. While the crust doesn't have the pretty lilac hue of the shortbread biscuits, the result is not only aesthetically pleasing with a marbled effect and a vivid purple line when you cut into the crust, but it also delivers little pockets of soft, sweet-tart blackberries throughout. This compromise ended up being a win-win!

Creating a Blackberry Pie Crust - The Recipe

To make this gorgeous blackberry pie crust, gather the following ingredients:

• 225g plain flour

• 128g butter, cold

• 1 teaspoon icing sugar

• 36g frozen blackberries (just over 1/4 cup), crumbled

• 2 egg yolks + 4-5 tablespoons cold water

• 1 additional egg for glaze

  
  

Step 1: Preheat the Oven

Start by preheating your oven to 180°C (350°F). This helps the pie crust bake evenly, achieving that perfect golden colour.

Step 2: Make the Pastry

In a large bowl, mix the plain flour and cold butter. Use your fingers to rub the butter into the flour until it resembles fine breadcrumbs. This step is key for that flaky, melt-in-your-mouth texture we all love in a pie crust.

Add in the icing sugar and crumble in the blackberries (you may find it easier to cut the frozen blackberries to encourage them to crumble).

Step 3: Incorporate the Egg Yolks

In a separate bowl, whisk the egg yolks. Gradually add this mixture to the flour and butter blend. Use a knife to mix it in and add the water a tablespoon at a time. Bring the dough together using your hands. Depending on the consistency, you may only need 4 tablespoons. Should the mixture feel dry, add a bit more cold water until it binds together well.

Step 4: Chill the Dough

Once your dough is well mixed, divide it into two equal parts and wrap each half in cling film. Let them chill in the fridge for about 30 minutes to 1 hour. This resting period relaxes the gluten, making it far easier to roll out later.

Step 5: Roll the First Half

On a floured surface, roll out one portion of the pastry until it’s large enough for your oven-proof pie plate. I prefer to use a loose-bottom shallow cake tin to get that raised pie look and really take advantage of showing off the blackberry marbling.

Carefully roll the pastry around your rolling pin and then gently unroll it over the pie plate or cake tin. You don’t need to grease the plate or tin because the butter in the pastry prevents it from sticking. To help seal the pie and prevent a soggy bottom, prick the base of the pastry all over with a fork, avoiding the edges. Using a pastry brush, paint on some of the egg glaze, reserving the rest for the top.

Step 6: Prepare the Filling

Prepare your chosen filling. Here's a suggestion: slice your cooking apples directly onto the pastry. Use about 3-4 medium apples for each pie, depending on the size. Sprinkle them with sugar (about 1/2 cup).

Step 7: Roll Out the Second Half

Repeat the rolling process for the second half of the pastry. Lightly dampen the edges of the bottom crust to help the two layers adhere well.

Step 8: Seal and Cut

Lay the second crust over the top, pressing the edges together to seal the pie. For extra flair, crimp the edges with a fork or your fingers. Remember to cut a few slits in the top crust to let steam escape while baking.

Step 9: Bake to Perfection

Place your pie in the preheated oven and bake for about 45-50 minutes. You're aiming for a golden brown crust and bubbling filling. The intoxicating aroma that fills your kitchen during this time will make everyone’s mouth water!

Step 10: Cool and Serve

Once baked, allow the pie to cool slightly before slicing. This resting time helps the filling set, making it easier to cut neat slices. Serve your pie warm, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream for a delicious touch.

Tips for the Perfect Pie

Choosing the Right Apples

When making a pie, the type of apples you choose can greatly affect the flavour and texture. Opt for a mix of sweet and tart apples for a balanced taste. Varieties like Granny Smith and Honeycrisp work wonderfully together.

Experimenting with Flavours

Feel free to experiment with additional flavours in your pie. A sprinkle of cinnamon or nutmeg can elevate the taste. You could also add a splash of lemon juice for a refreshing zing.

Serving Suggestions

Pair your pie with a scoop of ice cream or a dollop of whipped cream. You can also serve it with a drizzle of caramel sauce for an indulgent treat.