Blackberry Pie

Method

1. To make the pastry, add the salt to the sieved flour and stir them together in a large bowl.

2. Add the cubes of butter and rub them into the flour until it looks like rough breadcrumbs.

3. Stir the sugar into the egg to dissolve it slightly and add this to the flour mixture. Bring it together with your hands until it forms a smooth dough.

4. Wrap the pastry dough in baking parchment and place into the fridge to firm up for about two hours.

5. Preheat your oven to 180ºC/gas 4.

6. Line the base of a 10-inch flan tin with parchment and grease and flour the sides.

7. Roll the pastry into a large disc bigger than the base of your tin.

8. Gently lower it into the prepared tin and nudge it into the shape of the tin.

9. Prick the base all over with a fork.

10. Put a disc of parchment paper into the tart case and fill this with baking beans.

11. Bake the tart case blind for 10 minutes until the edges are barely starting to colour. Remove the beans.

12. Brush the inside of the pastry case with the beaten egg. Place the case back into the oven for another five minutes or until it is golden. Allow to cool completely in the tin.

13. Preheat your oven again to 180ºC/gas 4.

14. Mix the almonds, flour and caster sugar together.

15. Make a well in the centre of the dry ingredients.

16. Whisk the eggs lightly with the egg yolks, vanilla and cream in a separate bowl.

17. Add the wet ingredients into the well in the centre of the dry ingredients.

18. Combine until smooth with the paddle of a mixer or with a wooden spoon.

19. Spread the mixture into the pie base and sprinkle the blackberries on top.

20. Place into the centre of your oven.

21. Bake for 30 minutes until the pastry is golden and the topping is set.

22. Allow to sit in the tin, until cool enough to handle, then place onto a wire rack to cool completely.