Name: Individual Bramble Pies
Yield: Serves 4
Cuisine: British
Ingredients: 800 g blackberries; 1 tsp arrowroot or cornflour, mixed with 1 tbsp cold water; thick cream or crème fraîche; 1 free-range medium egg white, mixed with 1 tbsp caster sugar; 110 g butter, softened, plus extra to grease; 225 g strong plain flour, plus extra for dusting; 135 g caster sugar; a pinch of salt; 125 ml double cream; 120 g caster sugar; ½ tsp baking powder; icing sugar for dusting

Preparation info

Serves
4

Difficulty
Easy

Appears in

Hix Oyster & Chop House

By Mark Hix

Published 2010

About

If you are a forager you’re unlikely to miss out on making the most of our autumn abundance of blackberries - or brambles. You can add other fruits, such as blueberries or elderberries if you wish, or stick to the traditional blackberry and apple combination. You can also use frozen blackberries.

Ingredients

For the pastry

110 g butter, softened, plus extra to grease
135 g caster sugar

Method

First make the pastry. In a food processor or electric mixer, or by hand, cream the butter and sugar together until smooth. Sift the flour, salt and baking powder together and stir into the creamed mixture until evenly combined. Now slowly incorporate the cream until well mixed.

Knead the dough lightly, then divide into 2 portions, one slightly bigger than the other. Shape each into a b