This is a terribly greedy pudding. It’s not content with being a pastry tart, it’s gone one better and added a blackberry custard filling. Then it threw caution to the wind and added a cookie crumble topping. Just call it ostentatious.
Blackberry and hazelnut cookie crumble pie with a pastry crust
Serves 6 – 8
- 300g plain flour, plus extra for rolling
- 150g cold butter, cubed
- A little cold water
- Egg wash – egg mixed with a little salt
- 300g blackberries
- 100g caster sugar
- 20g custard powder
- 125g toasted hazelnuts, finely chopped (I buy them like this but you can gently toast in the oven yourself and chop once cool.)
- 225g plain flour
- 90g granulated brown sugar
- ½ tsp baking powder
- 170g butter, melted
Place the flour into your stand mixer bowl or if doing by hand in a large bowl then add the butter and either use the flat beater at speed 1 to make breadcrumbs, or if making by hand rub the butter into the flour until you have a breadcrumb type consistency. Add cold water a dribble at a time and use a blunt knife to pull the pastry together. Once it forms a ball, wrap in clingfilm and chill for 30 minutes.
Roll to 4mm thick on a floured work surface being careful to roll in one direction and then turn the pastry 90 degrees after each roll. Once you have a rough circle shape place the pastry carefully into a loose bottomed tin measuring about 20cm. Allow the edges of the pastry to hang over the tin a little and then line with greaseproof paper – the paper should be high enough to reach to the top of the sides of the tin. Chill the pastry lined tin for 20 minutes and preheat the oven to 200C/gas mark 6.
Fill the pastry and greaseproof paper lined tin with baking beans and bake blind for 15 minutes then remove the beans and paper, brush the pastry with egg wash and bake for another 5 minutes. Remove from the oven and allow to cool a little. Turn the oven down to 160C/gas mark 3.
Toss the blackberries in the sugar and custard then pour into the pastry shell. Mix the nuts, flour, sugar and baking powder with the flat beater in a stand mixer (or by hand with a spoon) then stir the melted butter through until gathering into clumps. Sprinkle over the fruit and bake the whole pie in the oven for 45 minutes. Serve with warm custard of cold cream.