Halloween recipe: Moon witch blackberry pie

October 14, 2020 7:32:17 AM

Halloween recipe: Moon witch blackberry pie

“This pie can easily be made vegan by using shop-bought non-butter shortcrust pastry instead, and brushing the pastry with vegan milk,” says former Bake Off contestant Helena Garcia.

“If in season, I highly recommend picking your own blackberries. There’s something rather special about foraging your ingredients from the wild and magically transforming them into a sweet treat.”

Moon witch blackberry pie recipe from The Wicked Baker by Helena Garcia

Ingredients:
(Serves 6-8)

300g plain flour, plus extra for dusting
1/2tsp salt
1tsp icing sugar
225g unsalted butter, cut into cubes
4–5tbsp ice-cold water
1 egg yolk, for brushing

For the filling:
800g fresh blackberries
100g caster sugar, plus extra if needed
1tbsp cornflour
1tsp lemon juice
1tsp ground cinnamon
1tbsp ground almonds

Moon Witch Blackberry Pie from The Wicked Baker by Helena Garcia (Patricia Niven/Quadrille/PA)
Halloween recipe: moon witch blackberry pie (Patricia Niven/Quadrille/PA)

Method:

1. Pulse the flour, salt and icing sugar together in a food processor a couple of times to mix together. Add the cubed butter and pulse until the mixture resembles breadcrumbs (alternatively, do this with your hands).

2. Add the water, one tablespoon at a time, until the mixture forms large clumps and holds together when you press it.

3. Dust your work surface with flour and tip the dough out onto it. Knead it a couple of times to bring it together. Form into a ball, flatten it, cover in cling-film and refrigerate while you make the filling.

4. For the filling, combine the blackberries, sugar, cornflour, lemon juice and cinnamon and leave for 15 minutes.

5. Preheat the oven to 170°C fan [375°F/Gas mark 5]. You will need a 23cm pie dish.

6. Divide the pastry into two portions, one slightly bigger for the base of the dish. Roll out the larger piece on a lightly floured surface to a 3mm thickness and use it to line the pie dish. Cover with cling-film and refrigerate while you make the top. Roll out the remaining pastry and cut out a flying witch silhouette, a crescent moon and some little stars using a paper template. You can cut out other shapes, if you like.

7. Sprinkle the ground almonds over the base of the pie and top with the blackberry mixture. Top with the cut-out shapes and brush them with the egg yolk. Bake for 30–35 minutes until golden brown. If the top is cooking quicker than the bottom, cover with foil. Serve hot.

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I am THRILLED to finally be able to announce that my new book ‘The Wicked Baker’ will be out on September 3rd! It’s such a fun book full of original ideas and delicious recipes to suit all baking levels. The link to pre-order is on my bio. The link will take you to the right Amazon depending on your country. It has been such an amazing experience to put this book together with an incredible team of talented women, Photography by @patricianiven Props by @agathegits Baking assistance from @sophie.garwood and @carolehector And of course the wonderful team at @quadrille Cannot wait for you to see it! 🖤 . . . . . . #gbbo #thegreatbritishbakeoff #greatbritishbakingshow #gbbo19 #bakeoff2019 #bakersofinstagram #kitchenwitch #witchesofinstagram #witchery #halloween #everydayishalloween #thewickedbaker

A post shared by Helena Garcia (@helenagarciafp) on

The Wicked Baker: Cakes And Treats To Die For by Helena Garcia, Photography by Patricia Niven, is published by Quadrille, priced £12.99. Available now.

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