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blackberry pie

Blackberry Pie with Homemade Shortcrust Pastry

Buttery shortcrust pastry sets the stage for a pie that's flaky, rich, and perfect for showcasing seasonal blackberries!
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Prep Time 20 minutes
Cook Time 45 minutes
Course Dessert
Cuisine British
Servings 6 servings

Ingredients
  

Shortcrust Pastry

  • Rays Homestead Homemade Shortcrust Pastry (250 g Plain flour, 125 g Cold Butter, 1-3 tbsp Milk or water & Pinch of salt)

Filling

  • 4-6 cups Blackberries (fresh or frozen)
  • ½ to ¾ cup Sugar (adjust based on berry sweetness)

Instructions
 

  • Prepare your pastry: Roll out one disc of your chilled shortcrust pastry into a 9-inch pie pan and trim the edges. Use my shortcrust pastry recipe here!
  • In a saucepan, combine blackberries with sugar and any optional spices or extract. Simmer on low heat for a few minutes to combine the flavours and bring out the juice.
  • Spoon the filling into the pie shell, making sure to include all juices to help set the filling!
  • Top your pie with the second pastry disc, either as a solid top crust with vents or create a decorative lattice.
  • Optional: Brush the top crust with milk or egg white and sprinkle sugar on top.
  • Bake at 220 °C (425 °F) for about 15 minutes, then lower the oven to 190 °C (375 °F) and continue baking for 20–30 more minutes, until the crust is golden and the filling bubbles vigorously