Ingredients
350 grams all purpose flour1/2 teaspoon salt1 tablespoon sugar200 grams cold butter1/2 cup ice water
Filling
4 or 5 cups of blackberries (fresh or frozen)100 grams sugar1/2 teaspoon of cinnamon1 tablespoon Port or jerez1 tablespoon cornstarch1 teaspoon lemon juiceMethod
Add flour, salt, and sugar to a large mixing bowl. Add cold butter and use a pastry blender or fork to cut them into the flour until the mixture resembles coarse crumbs.
Add a tablespoon of water at a time until the dough begins to clump together dont o0ver mix maybe you not need all the water.Gently mold the dough into 2 separate balls. Press each ball gently with your hands into a flat disc. Refrigerate for 30 minutes.Remove the dough from the fridge and allow to thaw fo 10 or 15 minutes. Place dough onto a lightly floured surface and begin to roll with a rolling pin, gently put the dough into your pie dish. Gently press it evenly into the plate.Trimp and crimp the edges.Prick the bottom of the pie with a fork.
For filling
Mix the blackberries with the port,sugar,cinnamon, lemon juice and cornstarch and stir the mix.Pour mixture into unbaked pie shell.
Preheat the oven to 180°c (370 F)Roll out remaining piece of dough. Cut crosswise into stips with a fluted pastry wheel or knife.Arranged strips in a tigh lattice patern on top of filling and trim strips close to edge of pan.(I add some little leaves in the edge)Brush top and edge with a mix of one yolk and milk.Bake for 40-45 minutes or until crust is golden brown and filling is blubbing.Cool completely on a rack before serving.
By @gloria.baker.587 .
Thanks for inspiring us!
You can see the recipe here: canelakitchen.blogspot.com
