How to make Clodagh McKenna's blackberry pie

This is probably the best blackberry season I have seen in years, at least in this country.

They’re so juicy, plump and sweet, and there are vast amounts growing in brambles. They have been out and ripe for the past few weeks, so this weekend is likely to be the last chance to get out and forage for them.

At my home, we’ve been picking them over the past couple of weeks and hauled in 14kg. I made most of the berries into blackberry jam, which is so easy to do. Place 1kg of blackberries with 500g of jam sugar into a large bottomed pan, simmer on a low heat until the sugar has dissolved, then increase the heat and bring to the boil for 10 minutes. Test the jam by placing a spoonful on a chilled saucer: once it’s cool, push it with your finger. If it wrinkles a little, it’s ready and has reached setting point. Pot it into sterilised jars — et voilà, delicious blackberry jam. It is, of course, delicious on toast and scones, but try it swirled into yoghurt or porridge, or else as a sauce for roast pork.

I used the rest of our pickings to make a delicious pie, a short butter pastry filled with juicy wild blackberries and infused with aromatic cinnamon and citrus lemon zest. Pastry can seem a bit daunting to many but this recipe is very easy to make. It’s a simple method, creaming all the ingredients together with a mixer and chilling in the fridge, so that it’s lovely and crumbly.

Serves: 6

Preparation time: 30 mins

Cooking time: 45 mins

Serve with: Definition Rioja Reserva, £13.99 from Majestic Wine

Ingredients

For the pastry:

For the filling:

1. Preheat the oven to 180°C/Gas Mark 4.

2. To make the pastry, cream the butter and sugar together using a wooden spoon or a food mixer. Add the eggs and beat for several minutes, then reduce speed and mix in the flour. Turn out onto a floured board and roll into a round shape. Wrap with cling film and chill in the fridge for at least an hour, which will give it a crumbly texture once baked.