measure the performance of our site, and provide you with Organic
UK messages tailored to your interests. Please click 'continue'
to accept cookies. If you continue to use our website, we’ll
more, including how to opt out, in our
A delightfully flaky and crisp pie crust, topped with fresh, juicy blackberries and pears.
Preheat your oven to 220°c. Place the flour, salt and 1 tbsp sugar in a bowl.
Break the butter up in the flour with your fingers. Add the iced water and mix until it forms a dough. Place the dough in a zip lock bag and chill in the fridge for at least 30 minutes.
Combine the blackberries, diced pear, 2 tbsp sugar and rosemary in a bowl. Roll the dough out into a circle about 30cm wide.
Transfer the pastry carefully to a baking tray lined with greaseproof paper. Place the blackberry mixture in the center of the pastry leaving a 5cm border. Fold the edges in towards the blackberries creating a wall to stop the filling escaping.
Glaze the pastry with some of the milk and sprinkle with the remaining tablespoon of sugar. Bake in the pre-heated oven for 20 minutes and then reduce the heat to 190°c.
Bake for a further 40-45 minutes or until the crust is golden and the fruit is slightly bubbling.
Let cool for 10 minutes before slicing, then enjoy with a scoop of natural yogurt.