I am looking out of the window of my living room and all I can see is a limitless span of grey London sky. The summer is over yet it has barely even begun here in England. Once again we are on the edge of something new and unchartered. Our oldest is starting secondary school next week. My emotions sway from elated to terrified a couple of hundred times a day meaning, I suppose, that I am a normal mum. Already I am planning a special breakfast and a special dinner chosen by him. Pie for breakfast would be his dream come true. It’s a big day in his young life I think I might just be a less responsible parent and make that happen!
As I mentioned here we went foraging in the city a couple of days before we left for our week in Yorkshire. Who would’ve thought that London’s backyard is full of blackberries! Not me but I stand corrected after we picked buckets and buckets of little beauties!
First we gorged on them and then I made a cake and now a pie. Let me tell you what a difference the flavour of wild blackberries makes! You just can’t compare them to the ones that come from a store. The fragrance alone will drive you mad!
I served this wild blackberry pie with honey sweetened creme fraiche lightly sprinkled with lavender. The latter is optional but not honeyed creme fraiche!! It might seem odd to enjoy a fruit pie with anything but whipped cream or ice-cream but hear me out. Slightly tangy creme fraiche beautifully balances out sweet and fragrant blackberries and the honey adds a touch of earthiness to this gorgeous pie. The French have been doing it for centuries and they know their food!
Have I inspired you to go foraging in your own backyard? Well, I am off to make another pie and I hope so are you!
- 3 cups/375 g flour
- ¾ tsp salt
- ¾ cup/200gr unsalted butter
- ¾ cup/200 gr sour cream
- 4½-5 cups/ 2 lbs fresh blackberries
- ½ cup/100 g sugar
- 2 tbsp flour
- zest of 1 lemon
- 1 egg for the eggwash
- 2 tbsp honey
- 1 cup/250 ml creme fraiche
- In a large bowl combine flour and salt, add the butter using a pastry blender, cut it into the flour until it resembles coarse crumbs. Add sour cream and work it into the mixture with your hands until it comes together. Knead briefly, wrap in plastic wrap and chill in the fridge for 30 minutes.
- Preheat the oven to 400F/200C
- In a large bowl combine fresh blackberries with sugar, flour and lemon zest by lightly tossing them taking care not to mash blackberries.
- On a lightly floured surface roll out ⅔ of the pie crust to fit a 9" deep dish pie plate. It should be large enough so the sides hang over the edges of the plate.
- Drape the rolled out pastry on the rolling pin and carefully transfer it into the pie plate.
- Fill it with blackberry filling.
- Roll out the remaining pastry and cover the pie with it. Pinch the sides of the pie really well and brush the top with lightly beaten egg. Cut slits in the pie and sprinkle with additional sugar if desired.
- Bake in the preheated oven for 45 minutes until golden.
- Before serving swirl honey into creme fraiche and sprinkle with some lavender. (optional)
- Cool and serve with honeyed creme fraiche.
For more blackberry goodness enjoy these recipes-
Blackberry Meringues with Rum Chantilly Cream from Supergolden Bakes.
Greek Yogurt Cupcakes with Blackberry Frosting from Natasha’s Kitchen
Blackberry Almond Cake from Seasons and Suppers