SWEET TREAT

MOON WITCH BLACKBERRY PIE

INGREDIENTS:

(Serves 6-8) 300g plain flour, plus extra for dusting; ½tsp salt; 1tsp icing sugar; 225g unsalted butter, cut into cubes; 4-5tbsp ice-cold water; 1 egg yolk, for brushing. For the filling: 800g fresh blackberries; 100g caster sugar, plus extra if needed; 1tbsp cornflour; 1tsp lemon juice; 1tsp ground cinnamon; 1tbsp ground almonds.

METHOD:

1. 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.

2. Add the water, one tablespoon at a time, until the mixture forms large clumps and holds together when you press it.

3. 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.

4. For the filling, combine the blackberries, sugar, cornflour, lemon juice and cinnamon and leave for 15 minutes.

5. Preheat the oven to 170˚C fan [375˚F/gas mark 5]. You will need a 23cm pie dish.

6. 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.

7. 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.