Blackberry and plum pie
About the bake
This beautiful looking pie is given its rustic look by folding the pasty over the fruit before baking.
Ingredients
For the pastry
- 200gAllinson's Plain White FlourÂ
- 200gPlain wholemeal flourÂ
- 200gButter (unsalted) (chilled and diced)Â
- 3 tbspUnrefined golden icing sugarÂ
- 1Eggs (medium, whole)Â
- 2 tbspWater (cold)Â
For the filling
- 500gPlum(s) (halved, cored and cut into chunky wedges)Â
- 200gBlackberriesÂ
- 100gBillington's Unrefined Golden Caster SugarÂ
- 0.5 tbspCinnamon (ground)Â
- 2 tbspMilk (whole)Â
- 2 tbspUnrefined golden granulated sugarÂ
Method
Step 1
Put the flours and butter into a processor and blend it until the mixture resembles breadcrumbs.
Step 2
Add the icing sugar, egg and cold water and blend again until the mixture forms a ball. Wrap and chill for 15 minutes.
Step 3
Heat the oven to 200°C (fan 180°C, gas mark 6) . Gently mix together the plums, blackberries, sugar and cinnamon in a bowl.
Step 4
Take a large sheet of baking parchment and roll out the chilled pastry on to it using a floured rolling pin to a 30cm (12 inch) circle. Lift the paper and pastry onto a baking sheet.
Step 5
Pile the prepared fruit into the centre of the pastry and fold the pastry edges up and over the fruit.
Step 6
Brush the pastry edges with milk and sprinkle the pastry with golden granulated sugar. Bake for 40 minutes until the pastry is golden and the fruit tender.
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