Latticed blackberry pie

Latticed blackberry pie
Serves: 6
  • 400g fresh blackberries
  • 125g sugar
  • 1 tsp lemon juice
  • 1 tsp lemon zest
  • ¼ tsp almond extract
  • 340g readymade shortcrust pastry
  • 142g tub soured cream
  • 1 small egg, beaten, to glaze
  • sugar to glaze
  1. Place the blackberries, sugar, lemon juice, lemon zest, and almond extract in a mixing bowl.
  2. Gently stir to coat the berries and place in the fridge until needed.
  3. Take ¾ of the pastry, roll it out on a lightly floured surface and use it to line a 20cm flan ring.
  4. Prick the base and sides with a fork, brush with a little beaten egg, and chill in the fridge for 10 mins.
  5. Remove pastry and berries from the fridge.
  6. Spread the pastry base with soured cream and spoon over the berries.
  7. Preheat oven to 220C/Gas 7.
  8. Roll out the rest of the pastry, cut into strips and use them to make a lattice design on top of the pie.
  9. Brush with beaten egg and sprinkle with sugar to glaze.
  10. Place in a preheated oven and bake for 15 mins, then reduce heat to 180C/Gas 4 and bake for a further 15 mins until golden and heated through.
  11. Serve hot or cold with cream or vanilla ice cream.


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