Click any image to enlarge.
get the berries - wild ones taste better |
choose juicy black ones... |
watch out for thorns... |
why not eat some now? |
leave a few for the birds |
this is enough for one pie |
you'll also need Bramley apples (not eating apples) |
they'll soak up the blackberry juice... |
...plus flour, sugar, butter, salt (2 parts flour to 1 part butter) |
first, make the pastry: weigh out the flour... |
...and the butter |
add the salt and the 2 tablespoons of sugar |
crumble the mix together with your fingers |
mix thoroughly by hand |
so it looks like this... |
...the consistency of breadcrumbs |
using a knife, gradually add water... |
...just enough to bind the mix |
put the pastry in the fridge (why? chilled pastry is easier to roll) |
peel the cooking apples |
this is enough fruit for one pie |
next, prepare a clean surface for rolling the pastry |
grease a pie dish with butter |
weigh out the 150g of sugar |
slice the peeled apples |
add a little sugar as you proceed |
and some more... |
sprinkle flour on the rolling surface - to stop the pastry sticking |
ensure it's covered |
for the pie base, coax 2/3 of the dough into a ball... |
flatten the ball with the rolling pin |
rotate the pastry 90° and flatten again |
er, like this... |
if the pastry sticks, rub a little flour on the pin |
looking good |
need to get it thinner |
roll out the corners |
and the sides |
done! |
wrap the pastry around the rolling pin- |
-then unroll it over the pie dish |
using your fingers, mould to the shape of the dish |
use a knife to trim off the surplus |
hmm, they're a few edges to repair... |
use some surplus pieces to repair the edges |
nearly finished... |
place a blackbird funnel in the centre |
add the slices of apple |
and then a layer of those wild berries |
more apple slices, with a sprinkling of sugar |
top with the remaining berries |
now to make the pie lid... |
work the pastry into a ball |
more rolling |
more flour |
all this will be worth the effort! |
will the lid be big enough? |
test the pastry lid for size -yes! |
roll around the pin - |
and then - |
unroll over the pie |
the blackbird needs air! |
- quick |
>gasp< |
trim the edges |
use your thumbs to seal the lid to the base |
a final trim |
brush the top with milk for a nice glaze |
bake in an oven, gas mark 5 (190°C or 375°F) |
don't waste the apple cores and skins - |
- feed the worms |
this bit you don't see in cook books |
it's called clearing up |
never mind |
...30 minutes later |
eat with single cream -scrumptious! |