Ingredients
- 125 g (4 1/2 oz/1 cup) self-raising flour
- 125 g (4 1/2 oz/1 cup) plain (all-purpose) flour
- 2 tablespoons caster (superfine) sugar
- 125 g (4 1/2 oz) cold unsalted butter, chopped
- 1 egg, lightly beaten
- 3–4 tablespoons milk
Filling
- 2 tablespoons cornflour (cornstarch)
- 2–4 tablespoons caster (superfine) sugar, to taste
- 1 teaspoon grated orange zest
- 1 tablespoon orange juice
- 600 g (1 lb 5 oz) brambles
Glaze
- 1 egg yolk, mixed with 1 teaspoon water
Method
1. Sift the flours into a large bowl and add the sugar. Using your fingertips, lightly rub in the butter until the mixture resembles fine breadcrumbs. Make a well in the centre, then add the egg and most of the milk to the well. Mix using a flat-bladed knife until a rough dough forms, adding a little more milk if necessary. Turn out onto a lightly floured work surface, then gently press together into a ball. Form into a flat disc, cover with plastic wrap and refrigerate for 30 minutes.
2. Meanwhile, preheat the oven to 180°C (350°F/Gas 4).
3. To make the filling, combine the cornflour, sugar, orange zest and orange juice in a saucepan. Add half the berries and stir over low heat for 5 minutes, or until the mixture boils and thickens. Leave to cool, then stir in the remaining berries. Pour into a 750 ml (26 fl oz/3 cup) pie dish.
4. Cut the chilled dough in half. Roll out one portion on a lightly floured work surface until large enough to cover the top of the dish, trimming away the excess. Roll out the other half and, using heart-shaped pastry cutters of various sizes, cut out some hearts to decorate the pie. Brush the pie with the glaze and bake for 35 minutes, or until golden brown. Serve hot or warm.
5. Bramble pie is best eaten the day it is made.
