Latticed blackberry pie
Serves: 6
Ingredients
- 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
Method
- Place the blackberries, sugar, lemon juice, lemon zest, and almond extract in a mixing bowl.
- Gently stir to coat the berries and place in the fridge until needed.
- Take ¾ of the pastry, roll it out on a lightly floured surface and use it to line a 20cm flan ring.
- Prick the base and sides with a fork, brush with a little beaten egg, and chill in the fridge for 10 mins.
- Remove pastry and berries from the fridge.
- Spread the pastry base with soured cream and spoon over the berries.
- Preheat oven to 220C/Gas 7.
- Roll out the rest of the pastry, cut into strips and use them to make a lattice design on top of the pie.
- Brush with beaten egg and sprinkle with sugar to glaze.
- 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.
- Serve hot or cold with cream or vanilla ice cream.
