Black- and- Blue Berry Pie

This is not really sweet at all, go with cream or ice cream would be perfect.  My kids had it with Bailey ice-cream and it tasted really good!

  I made a plain crust for the top, kind of rustic look :) Just make sure you  have many slits for it to release air during baking.


Recipe from here with modifications
( Use 9 and 1/2 inch round loose-based flan tin)

Ingredients
400g frozen blackberries
75g caster sugar
2 tbsp cornflour (cornstarch)
2 tbsp water
250g fresh blueberries ( I used frozen blueberries instead)
2 tsp finely grated lemon rind
1/2 tsp mixed spice ( I used 1 tsp rum instead)
1 egg white
2 tsp Demerara sugar

note: I added 35g almond flour to the base of the crust.



Custard Pastry
225g plain flour
35g cornflour (cornstarch)
30g custard powder
2 tbsp icing sugar
125g cold butter, chopped coarsely
1 egg yolk
1 tbsp iced water, approximately

when it thickens, let cool and add in the remaining berries, rind and spice ( or rum, in my case)

roll between parchment papers, slightly larger size than the pie pan.

Ease pastry into tin, trim edge, prick with a fork allowing the crust to release the air during baking.

(my own preference):  sprinkle almond flour, this is to avoid bottom gets soggy,
it also brings out beautiful almond flavour too.

next, pour in berries mixture
roll out remainder pastry between sheets, large enough, make some slits and cuts
flip and place pastry over the pie.
Sprinkle top with Demerara sugar.

Methods

Make custard pastry

Process flours, custard powder, icing sugar and butter until crumbly. Add egg yolk and enough water until ingredients just come together.

Gather the dough, bring it into a ball shape, wrap and chill in the fridge for 30 minutes.

Make the filling

In a medium saucepan, combine 1 cup of blackberries and sugar. Bring to boil. 

Mix cornflour with water in a small bowl. Stir into berry mixture, stir over heat until mixture boils and thickens. Let cool. Stir in remaining blackberries, blueberries, rind and spice ( in my case, I used rum).

To assemble

Roll two thirds pastry between parchment papers, size should be large enough to line the pie pan. 

Ease pastry into tin, trim edge. Use a fork to prick on the crust, allowing the crust to release air during baking.
Refrigerate the excess pastry. Chill pie tin for 30 minutes.

Preheat oven to 200C /400F.
Spread in the almond flour ( my own preference)

Fill cooled mixture into the tin.

Roll reserved pastry between parchment paper until large enough to cover the pie.

Make many slits or cuts, flip over to the top of mixture ( this is a bit tricky, you don't have to be perfect in the job, it will turn out beautiful rustic look when done).
Seal edge, brush edge with egg white.  Sprinkle top with Demerara sugar.

Bake for 50 minutes, or until golden and the filling is bubbling through the slits.
Let it rest for 10 minutes before serving or, after it has cooled completely, chill in the fridge before serving.
Good to serve with ice-cream.