Ingredients
The following ingredients have 4 Servings
- 1 x recipe pie crust
- ¾ cup (6oz/170g) sugar
- ¼ cup (1oz/28g) cornstarch
- ⅕ teaspoon salt
- ¼ cup (2 floz/57ml) water
- 5 cups (25oz/710g) fresh blackberries
- 1 tablespoon (½oz/14g) butter
- 1 tablespoon (½ floz/14ml) lemon juice
Instruction
- Preheat the oven to 375°F (190°C).
- Blind bake the pie crust: roll out the pie crust and line a 9 inch pie plate with it. Line with parchment paper and fill with pie weights (dried beans, lentils, rice etc)
- Bake for 20 minutes. Remove weights and parchment and bake for another 5-10 minutes, or until the bottom is golden brown and baked through. Let cool.
- While the crust is cooling, make the filling: in a saucepan over medium heat, combine sugar, cornstarch, salt and water. Add just 2 cups of blackberries and bring to a simmer.
- Cook the berries, stirring the whole time, for about 2 minutes or until the mixture has thickened.
- Remove from the heat, stir in the remaining blackberries, butter and lemon juice until well combined and pour the filling into the baked pie crust.
- Let set at room temperature to cool before palcing it in the fridge for a minimum of 4 hours to fully set.
- Serve with some whipped cream on the side. Store covered in the refrigerator for up to 2 days.
