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Blackberry and plum pie

Published: Updated:
Total Time
1h 10m
Prep Time
Bake Time
Serves 8
Serves 8

About the bake

This beautiful looking pie is given its rustic look by folding the pasty over the fruit before baking.

12 ingredients6 steps


    1. Step 1

      Put the flours and butter into a processor and blend it until the mixture resembles breadcrumbs.

    2. Step 2

      Add the icing sugar, egg and cold water and blend again until the mixture forms a ball. Wrap and chill for 15 minutes.

    3. Step 3

      Heat the oven to 200°C (fan 180°C, gas mark 6) . Gently mix together the plums, blackberries, sugar and cinnamon in a bowl.

    4. Step 4

      Take a large sheet of baking parchment and roll out the chilled pastry on to it using a floured rolling pin to a 30cm (12 inch) circle. Lift the paper and pastry onto a baking sheet.

    5. Step 5

      Pile the prepared fruit into the centre of the pastry and fold the pastry edges up and over the fruit.

    6. Step 6

      Brush the pastry edges with milk and sprinkle the pastry with golden granulated sugar. Bake for 40 minutes until the pastry is golden and the fruit tender.


    • For the pastry

      • 200gAllinson's Plain White Flour 
      • 200gPlain wholemeal flour 
      • 200gButter (unsalted) (chilled and diced) 
      • 3 tbspUnrefined golden icing sugar 
      • 1Eggs (medium, whole) 
      • 2 tbspWater (cold) 
    • For the filling

      • 500gPlum(s) (halved, cored and cut into chunky wedges) 
      • 200gBlackberries 
      • 100gBillington's Unrefined Golden Caster Sugar 
      • 0.5 tbspCinnamon (ground) 
      • 2 tbspMilk (whole) 
      • 2 tbspUnrefined golden granulated sugar 

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