This year our Blackberry bush has decided to produce fruit rather early and my children picked a bumper crop over the weekend. As much as I love a good pudding the weather was so hot and muggy that baking didn’t feel very appealing, so we needed a super quick and easy recipe to use up the berries. Therefore in today’s blog I’m going to share the most quick and easy blackberry pie recipe that I know!

What You’ll Need

1 block of shop bought Puff Pastry (I keep some in the freezer for just this kind of occasion)

550g Fresh Blackberries

125g Soft brown sugar

Preheat your oven to 180C/ 350F/ Gas Mark 4

Start by preparing your Blackberries. If they are shop bought then they will just need a quick wash, however hand picked garden berries need to be soaked in cold water for awhile to make sure any resident bugs etc. float up to the surface. After removing any bugs give your berries a final rinse under the tap.

Next you need to roll out the pastry. Dust your worktop with plain flour and roll out thinly. It needs to cover the bottom and sides of your pie dish, but as it’s puff pastry don’t worry about a fold here or there, you wont notice it once baked.

Cut any excess from the sides.

In a large bowl mix together the brown sugar and blackberries. Tip the berries into the bottom of the lined pie dish.

Using the remaining pastry roll out a top for your pie and lay across the dish, pushing the edges together with your fingers to seal. Cut a couple of steam holes into the centre of your pie.

Bake in the oven for approximately 25 minutes or until golden and risen.

Eat warm with oodles of custard and/or cream and ice cream.

Tip. This pie is full of juice, if you would rather have a firmer filling then the berries will need to be precooked or a little thickening added (such as cornflour).