Blackberry Pie on Australia day

Not once since I started blogging have I shared a recipe with you. It's not really my thing. Craft and painting on the other hand….
Infact I think I told you in one of my earliest posts that I'm not a confident cook, my mum and sister got that gene, but I do love to bake. I seem to be comfortable with sugar….funny that!
But today, on Australia Day, the lamb and ribs were marinating and the salad was good to go, but there was not a pav or lamington in sight. So we decided to ride our bikes to the local blackberry bush in search of some filing for our Australia Day sweet pie.
Lots of "ouch" and "oowee" from the thorns and ten stained hands later, we headed back with a bounty of sweet, juicy blackberries.

( a double exposed shot?? a bit freaky)

Someone (??) wouldn't hand over the crop when it was time to make the pie.

I later found said person with my strainer…

So anyway, onto the first recipe on my blog:

Sweet Blackberry Pie, Liv Style.

ingredients: 

Shortcrust pasrty:

1 3/4 cups plain flour

125g chilled butter, chopped

1 egg yolk (I added the white too!)

2 tsps iced water

Filing: 

4 cups of fresh black berries

1/2 cup white sugar

1/2 cup plain flour

2 tbls milk

(* we only used about 3 cups of berries, because we had to save some for breakfast tomorrow apparently. You can see in the photo that it really does need that last cup.)

method:

Preheat oven to 220C

Pastry:

Blend flour and butter until bread crumb consistency.

Add egg and water.

Knead with flour, cover in glad wrap and set in fridge whilst you make filing.

Filing:

Combine flour, sugar, berries and milk. Fold gently until the flour is combined evenly.

NOW, roll out pastry and cover the base of the pie dish. Trim edges.

You get the rest, right?….

Ok. So they said it was "amazing". No biggy.

We ate our little treat whilst watching the sun going down on these beautiful Aussie gums in our backyard. 

Happy Australia Day

Much Love

Liv xo