Black and blue crum­ble pie

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2 HOURS 15 MIN­UTES + CHILL­ING SERVES 8-10 | EASY

I’ve tested this recipe many times, just to make sure it was per­fect. Noth­ing to do with the fact I loved it so much and just wanted to eat it again. It is also one of the eas­ier pie recipes – just a sin­gle crust, easy fill­ing and a quick-to-put-to­gether crum­ble top­ping.

flaky pie dough Ω quan­tity (see recipe p44) plain flour for dust­ing egg 1, lightly beaten de­mer­ara sugar for sprin­kling CAR­DAMOM CRUM­BLE plain flour 100g ground car­damom 1 tsp caster sugar 35g light brown sugar 35g un­salted but­ter 75g

BERRY FILL­ING blue­ber­ries 375g (de­frosted if frozen) black­ber­ries 375g (de­frosted if frozen) caster sugar 160g le­mon Ω, juiced corn­flour 4 tbsp

• Heat the oven to 200C/fan 180C/gas 6.

• Make the pas­try fol­low­ing the flaky pie dough recipe on page 44. On a lightly floured work­sur­face, roll out one of the discs into a cir­cle 2-3mm thick and 5cm wider than the pie tin. Roll the pas­try onto the rolling pin and care­fully drape into the pie tin, trim­ming the ex­cess so that there is an over­hang of about 2.5cm. Roll up the over­hang into a sausage sit­ting around the pie plate and, us­ing the thumb and fore­fin­ger of one hand and the fore­fin­ger of the other, crimp the pie ev­ery 5cm, and chill un­til the pas­try is firm. Prick the base all over with a fork, line with a crum­pled sheet of bak­ing pa­per and fill with bak­ing beans or rice. Brush the crimped edge of the pie with the beaten egg and sprin­kle with a lit­tle de­mer­ara sugar. Bake for 20 min­utes be­fore re­mov­ing the bak­ing beans and bak­ing for a fur­ther 10 min­utes un­til the base is turn­ing a light golden brown. Brush the in­side of the pie with more beaten egg, coat­ing the en­tire base, and bake for an­other 2 min­utes. This helps pre­vent a soggy base with wet fill­ings.

• To make the crum­ble, mix to­gether the flour, car­damom and sug­ars. Add the but­ter and rub to­gether un­til the mix­ture re­sem­bles coarse bread­crumbs. Put the crum­ble mix­ture in the fridge un­til needed.

• For the fill­ing, add all the in­gre­di­ents to a bowl and toss to­gether. Pour into the blind-baked pie case and scat­ter over the crum­ble mix­ture. Put the pie onto a bak­ing tray and into the oven. Re­duce the tem­per­a­ture to 180C/fan 160C/gas 4 and bake for 60 min­utes or un­til the crum­ble and pas­try are golden and the fill­ing is bub­bling. If the pas­try edge starts to brown too much be­fore the fill­ing is cooked, cover with foil. Re­move the pie from the oven and al­low to cool to room tem­per­a­ture be­fore serv­ing.

PER SERV­ING (FOR 10) 400 KCALS | FAT 17.4G SAT­U­RATES 10.6G | CARBS 54.6G | SUG­ARS 30.2G FI­BRE 3.1G | PRO­TEIN 3.9G | SALT 0.3G

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