Blackberry and ginger pie

Blackberry and ginger pie

The Pie Project
Kirsten Jenkins

I spent a glorious afternoon in Glastonbury in the UK with my oldest childhood friend, Khira, looking after her young cousins and picking blackberries from brambles for a pie. I’ve never tasted blackberries so sweet and ripe, and it was so much fun seeing the girls with stained lips and hands, their faces flushed with excitement as they ate more and more. — Phoebe


Quantity Ingredient
500g frozen blackberries
110g caster sugar
160g cherry or raspberry jam
25g crystallised ginger, chopped
2 teaspoons cornflour
1 egg, lightly beaten with 1 tablespoon water
1 tablespoon demerara sugar
thickened cream, to serve


Quantity Ingredient
200g plain flour
55g caster sugar
1/4 teaspoon fine sea salt
125g cold unsalted butter, cut into 2 cm cubes
2 teaspoons apple cider vinegar, mixed with 80 ml cold water and 4 ice cubes


  1. For the pastry, combine the flour, sugar and salt in a bowl. Add the butter pieces and toss to coat. Turn out onto a clean work surface and, using a pastry cutter (or flat-bladed knife), roughly cut the butter into the flour mixture (leaving some large chunks of butter so the pastry will become nice and flaky). Create a well in the centre of the flour mixture and add the vinegar water in 3 batches, working it in with your hands to form a rough dough (you may not need all the water). Shape into a disc, wrap in plastic wrap and chill for 3 hours.
  2. Roll out one-third of the pastry on a lightly floured work surface to form a 20 cm × 15 cm rectangle, 3 mm thick. Cut into fifteen 8 mm × 20 cm strips. Place them on a baking tray and cover with plastic wrap. Roll out the rest of the pastry to a thickness of 3 mm and line the base and side of a 17 cm × 3 cm deep pie dish. Chill all the pastry for 30 minutes.
  3. Cook the blackberries, sugar, jam and ginger in a saucepan over medium heat for 15 minutes or until syrupy. Mix 3 tablespoons of the syrup with the cornflour until smooth. Return to the saucepan and cook for a further 4 minutes or until thickened. Remove from the heat and leave to cool completely.
  4. Pour the filling into the pastry-lined tin. Make a lattice top with the cooled strips and place it over the filling. Press the edges to seal and trim any excess pastry. Freeze for 1 hour.
  5. Preheat the oven to 200°C. Brush the pastry with the egg wash and scatter with demerara sugar. Place on a baking tray and bake for 30 minutes or until light golden. Reduce the oven temperature to 180°C and cook for 30 minutes or until golden and bubbling. Rest for 30 minutes.
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