Blueberry And Blackberry Pie With Clotted Cream
These mixed berry pies are bursting with a sweet and tangy filling, wrapped in a buttery shortcrust pastry. The combination of blueberries, blackberries, and a hint of cinnamon creates a delightful flavor profile that is balanced by a touch of citrus from the lemon. Topped with a shiny glaze made from apricot jam and water, these individual pies are perfect for a cozy dessert. Enjoy them warm with a dollop of indulgent clotted cream for a truly satisfying treat.
— Constant Cookbook
Ingredients
- 350g/12oz readymade shortcrust pastry
- 225g/8oz blueberries
- 225g/8oz blackberries
- ½ lemon
- ½ tsp ground cinnamon
- 25g/1oz demerara sugar
- 1 free-range egg
- 4 tbsp apricot jam
- 4 tbsp water
- 150g/5oz clotted cream
Instructions
- Preheat the oven to 200C/400F/Gas 6.
- Grease and flour four dariole moulds.
- Roll out the pastry and carefully line each of the moulds, retaining enough pastry for a lid for each pie.
- In a mixing bowl, stir together the blueberries, blackberries, lemon juice and zest, cinnamon and sugar. Fill the moulds with this mixture and place on a baking sheet.
- Top and seal with the remaining pastry. Make a slit in the top of each pie to release steam.
- Brush with egg and cook for about 20 to 30 minutes, until the top is browned.
- Once cooked, allow to rest, before removing from the mould.
- Boil together the jam and water to make a glaze. Using a pastry brush, smear the glaze over each pie.
- Serve with clotted cream.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
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