blackberry and elderflower pie
- 1kg fresh blackberries
- ¼ cup (60ml) elderflower cordial
- 1 cup (220g) caster (superfine) sugar
- ⅓ cup (50g) arrowroot
- ½ cup (70g) unsalted pistachios, ground+
- 1 egg, lightly beaten
- 2 tablespoons raw sugar
store-bought vanilla ice-cream, to serve
sweet pie pastry
- 3 cups (450g) plain (all-purpose) flour
- ⅓ cup (75g) caster (superfine) sugar
- 1 teaspoon sea salt flakes
- 125g cold unsalted butter, chopped
- 75g cold lard++, chopped
- 1 tablespoon apple cider vinegar
- ½ cup (125ml) iced water
- To make the pastry, place the flour, sugar and salt in a large bowl and mix to combine. Add the butter and lard and, using your fingertips, rub into the flour mixture until it resembles fine breadcrumbs.
- Add the vinegar and water and, using a butter knife, bring the mixture together to form a rough dough. Lightly knead to bring the dough together. Shape into 2 discs and wrap each in plastic wrap. Refrigerate for 30 minutes or until firm.
- Roll out each pastry disc between 2 sheets of lightly floured non-stick baking paper to 4mm thick. Use 1 pastry sheet to line an 18cm metal pie dish, trimming and reserving any excess. Refrigerate for 30 minutes.
- Place the pastry trimmings and remaining pastry sheet on a baking tray lined with non-stick baking paper and refrigerate until needed.
- Preheat oven to 180°C (350°F). Place the blackberries, cordial, caster sugar and arrowroot in a large bowl and mix to combine. Spread the pistachio in the base of the pastry case and top with the blackberry mixture. Top with the pastry sheet and press the edges together to seal, trimming and reserving any excess. Refrigerate until needed.
- Re-roll trimmings to a 2mm-thick, 8cm x 40cm rectangle. Cut into 6 x 1cm lengths, trimming rough edges. Plait 3 lengths and repeat with remaining lengths to form 2 plaits. Brush the pastry rim with egg and arrange the plaits around the rim, pinching the ends to seal.
- Using a small sharp knife, cut 3 slits in the centre of the pie. Brush the pastry with the egg and sprinkle with the raw sugar. Place on a large baking tray and cook for 55–60 minutes or until golden brown and cooked through. Allow to stand for 30 minutes before serving.
- Serve with ice-cream. Serves 6–8.
+ To grind the pistachios, place in a small food processor and pulse until it resembles almond meal.
++ Lard is a common addition to pastry dough, as it has a higher melting point than butter so will help the pastry keep its shape when cooking. We’ve used a combination of butter and lard in our pastries to give a rich, sweet flavour and a nice crisp crust. Find lard in the chilled section of the supermarket.
elen le glanic
Cannot wait to try this recipe. It does look so delicious!