Friday, 20 September 2013

Black And Blue Crumble Pie

A note from Joelle... 
I don't invent recipes often, as I don't think I'm that creative.  But this one just same to me!
My little sister found loads of  ripe blackberries in our garden, we picked lots of them and mixed them into a bowl with some blueberries I bought the same day.
We then decided to make a pie and use the berries as a filling, as we knew it would turn a cool purple colour.
This is quite a filling dessert, so I recommend it of that cold Autumn day, where you can eat this while watching a nice film and snuggling with your partner/cat.
What do you think?

Shortcrust Pastry
225g Butter
50g Caster Sugar
3 tablespoons cold water
300g Plain Flour
Method: Rub together the flour and butter with your fingertips until it resembles fine breadcrumbs. Add a pinch of salt and a sprinkle of caster sugar if you wish.

                Add water bit-by-bit until it forms a dough, then wrap in clingfilm and place in the fridge until it's ready to be rolled out.
Roll it out into a pie dish, prick it all over with a fork (or use baking beans) and bake until golden brown. 

50g each  of Blackberries and Blueberries
2 tablespoons Corn Flour
3 tablespoons Sugar
Pinch of Cinnamon
3 tablespoons water
Method: Add all the ingredients into a pan and stir until a hot and thick jam-like filling is created. It's incredibly hot, so only taste when cooled down for a few minutes! 
Pour the filling into the pastry base and set aside while you make the final crumble topping.

Crumble Topping
200g Cold unsalted butter
175g Brown Sugar
50g Plain Oats
300g Plain Flour
Method: Rub together butter a flour as if making a pastry. Then add brown sugar and oats, then stir! 
              Sprinkle over the berry filling and bake for 30-40 mins. Remove when the crumble topping is a nice golden brown and the berry filling


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