Blackberry and plum pie
About the bake
This beautiful looking pie is given its rustic look by folding the pasty over the fruit before baking.
Method
Step 1
Put the flours and butter into a processor and blend it until the mixture resembles breadcrumbs.
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.
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.
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.
Step 5
Pile the prepared fruit into the centre of the pastry and fold the pastry edges up and over the fruit.
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.
Ingredients
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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