Blackberry and Apple Pie

Preparation info
  • Serves


    • Difficulty


Appears in
A Long and Messy Business

By Rowley Leigh

Published 2018

  • About

It is a challenge to cook the bottom crust properly: it needs a lot of heat from below, and a fair bit of time. By the time the base is cooked, the blackberry juices will be bubbling up and staining the top crust. This is entirely in order.


For the Pastry

  • 350g (12oz) plain flour, plus extra for dusting
  • a pinch of


For the pastry, place the flour in a large bowl and add the salt, then the butter. Rub the flour into the butter with your fingertips, working quickly and lightly to achieve a coarse breadcrumb texture. Add the egg yolks and work into the mixture with the fingertips before adding most of the cold water. Gather it lightly into a dough, kneading it very gently into a ball. Divide this dough in tw