My daughter picked a load of blackberries so we had the perfect excuse to make a blackberry pie, the end of summer doesn't taste any better than this! The berries do release a lot of juice but I didn't hear any complaints.
150g cold salted butter, cut into cubes
275g plain flour
30g icing sugar
1 large egg, beaten
1/2 tablespoon water
120g brown sugar
500g freshly picked blackberries
beaten egg or milk, to glaze
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Shortcrust Pastry: Use your fingers to rub the cold butter, flour and icing sugar together. Add the beaten egg and 1/2 tablespoon water and use your fingers to form the dough into a ball. Cover with baking paper and place in the fridge for at least 30 minutes.
Filling: Mix the brown sugar into the blackberries.
Preheat your oven to 180 degrees C. Lightly grease a 23cm pie dish.
To Assemble: Slice the dough in half and roll out the bottom of the pie on a lightly floured surface. Try not to overwork the pastry, it doesn't matter if it doesn't look perfect.
Place the filling into the pie base.
Roll out the second half of the pastry on a lightly floured surface and place on top of the fruit. Cut away any excess pastry and crimp the edges with your thumb to seal.
Brush all over the top with lightly beaten egg. Prick a few holes over the surface and bake for 20 to 25 minutes, or until golden brown.