The combination of the crunch, flavour & flakiness of the puff pastry with the slight floral tartness of the blackberries and the silky custard was truly scrumptious. 

This recipe was designed specifically to be made with Bakers' Magic gluten free flour. The finished baked product will not be the same if you use another gluten free flour and you will need to adjust the recipe, particularly if the flour you're using contains rice flour. 

 

Ingredients

1 quantity of Yeasted GF Puff Pastry (my preference)

or other Flaky Pastry

 

Custard

200 g Thickened cream

250 g Milk (full fat)

30 g Maize starch 

60 g Sugar

3 Whole eggs

1 Egg yolk

10 g Vanilla essence

 

Blackberry Filling

400 g Blackberries (I used freshly picked wild blackberries)

100 g Caster sugar

50 g Maize starch

 

Egg wash - an egg with a bit of salt

Extra - raw sugar

  

Method

Start making the yeasted GF puff pastry dough.

When the dough is proving make the custard.

Make the egg wash & let it sit.

After you have made the custard and the dough is cooling in the freezer make the blackberry filling. 

Finish making the dough, roll out the dough & then assemble the layers. 

Bake & enjoy eating your pie :).    

Making the custard

Thermomix

Put ingredients into the TM bowl.

Cook at 90 C for 10 mins at speed 4. 

Remove the TM bowl from the base to cool the custard a little. Keep the lid on the TM bowl. 

Stove Top

On the stove top the custard can be made in a saucepan or in a double boiler. There is more control of the temperature in a double boiler & the custard is usually very smooth. If making the custard in a saucepan have on hand a stab blender. If the custard is lumpy blitz it with the stab blender.  

Mix a little of the cream/milk with the maize starch to make a paste in the saucepan or top of a double boiler.

Add the remaining cream/milk, sugar, vanilla essence, eggs (whole & yolk). 

Stir over low/medium heat until it starts to thicken. Turn off the heat or lower the heat & stir the custard at this temperature for ~4 mins.

Remove from the heat.

Put some plastic wrap over the top of the custard to stop it from forming a skin. 

Blackberry Filling

Combine the ingredients for the filling in a bowl. 

Set aside.

Finish the pastry

Follow the method for laminating the pastry.

Assembling the layers

Grease the pie dish. 

Cut the dough block approximately in half. Put one dough block into the fridge.    

Roll out one half of the dough to a thickness of 2 - 3 mm. Cut the dough to a size slightly bigger than the pie dish. 

Transfer the cut dough to the pie dish. 

Turn the oven on to 180 C (fan forced). 

Take the remaining dough out of the fridge & roll it out to 3 mm thick. Cut approximately 15 x 1 - 1.5 cm strips out of the dough. Long strips are good. 

Pour the custard into the pie dish.  

Spread blackberry filling on top of the custard. 

Brush a little egg wash on the dough on the rim of the dish. 

Put one of the strips of dough on top of the dough around the rim of the dish.

Brush a little egg wash on one end of the first strip. Put the end of another strip on top of the end of the first strip, basically you are joining the strips together. Lay the dough strip next to the first strip spiralling around on top of the blackberry mix. Repeat until you have reached the middle of the pie. The pastry will shrink a little during baking leaving small gaps between the strips.      

Brush the spiralled top with egg wash. Sprinkle raw sugar over the top. 

Bake at 180 C for approximately 35 mins or until golden brown. 

Bring it out of the oven, let it cool for approximately 5 mins.

Serve with cream and/or ice-cream.

Simply enjoy!