A simple but effective Halloween pie, perfect treat for kids and adults!
For the filling heat the butter in a saucepan and add the cinnamon, sugar and half the blackberries, orange juice and zest and simmer for about 10 minutes until the fruit is soft. Mash with a potato masher to make a thick sauce.
Mix in the remaining blackberries and set aside to cool.
Meanwhile make the pastry. Place the flour and a pinch of salt in a large bowl. Cut the butter into cubes and add this to the flour. Use your fingertips to rub the fat into the flour until the mixture resembles fine breadcrumbs. Stir through the caster sugar. Add 100ml of water very gradually, stirring it in with a knife. When the dough just sticks together, knead it lightly until it forms a ball. Wrap in cling film and allow to rest for at least 30 minutes in the fridge. It can be left in the fridge for up to 2 days. Alternately it can be frozen until ready to use.
Preheat the oven to 180C/160Cfan/gas 4. Dust the work surface with a little flour and role out two thirds of the pastry for the base of the pie. Transfer to the pie dish using your rolling pin to help carry the pastry. Brush the edges with beaten egg.
Roll out the remaining pastry and make a lid. Using a sharp knife cut out a jack o lantern face. Use a cutter to cut out the eyes and then a sharp knife for the nose and mouth.
Fill the pastry case with the cooled blackberry mixture and brush the pastry edges with a little beaten egg. Lay the pastry lid on top and using your fingertips seal the edges. Trim away any excess and then brush with the egg to glaze. Place in oven and bake for 30 – 35 minutes until the pastry is crisp and golden.
Serve warm with cream or ice cream.
