Bashewa Blackberry Pie
One of the benefits of staying on a farm is that you have a bit of space. Space to plant an orchard, a large veggie garden and a herb garden. Now if you did not have the dogs we have, then chickens would have been an option too, but unfortunately we have chicken killers.
When we moved to the farm, I took five cuttings of my blackberry bushes, stuck them in the ground, and lo-and-behold, I have a veritable blackberry forest now. Which is why they call it the brambles in the UK. It forms an impenetrable hedge. You will not climb through one and come out the other side with your appendages still intact.
The blackberry is a prolific grower and a prolific fruiter. Sadly, the fruit is not very tasty. A bit tart for my liking. But, take the humble berry and bake with it, and you have the most exquisite taste.
Now I have grown a bit large for the task of picking, or the bushes have. Luckily the kids have taken to the task. Ben can fit into the bushes and Lara has the length and dexterity to pick the top berries. So the bags fill quickly.
We pick and pop the bags in the freezer. Instant smoothie ingredient for Lara, instant jam and pie ingredient for me.
The recipe is so simple, and so delicious. Not very affordable if you buy your berries from Woolies, but grow your own bushes. I even grew them in town. Easy grower.
|White Sugar||1/2 cup|
|Cake flour||1/2 cup|
|Pastry (Store bought – who cares)||Enough for the bottom and top of a 25cm pie dish|
How we go about it:
Mix your berries, flour and sugar in a bowl. Don't demolish the fruit to a paste, keep some texture.
Line your pie dish with butter and then the pie pastry in the bottom of the dish.
Pour the filling into the lines dish.
Put pastry on the top, crimp the edges and make some steam vents with a fork.
Pre-heat the oven to 220 Celcius.
Bake for 15 minutes.
Reduce the oven to 190 Celcius and bake for 20 minutes or until the pastry is golden brown.
Put on a wire rack to cool.