White Sugar
The uniform size of the...
Details page sections
- Ingredients
- Method
Ingredients
Pie crust
- 2½ cups plain flour
- 225g cold butter, cut into small cubes
- 1 tsp salt
- 1 tsp Chelsea White Sugar
- 6-7 tbsp ice water
- 2 tbsp Chelsea Coffee Sugar Crystals
Pie filling
- 6 cups of blackberries, fresh or frozen
- ½ cup of Chelsea Raw Sugar
- 2 tbsp cornflour
- 1 tbsp lemon juice
- 1 tbsp water
- ½ tsp lemon zest, grated
- ½ tsp cinnamon
Egg wash
- 1 egg
- 1 tbsp water
Chelsea Products in Recipe
Raw Sugar
This natural granulated...
Coffee Sugar Crystals
As the name suggests, this...
Reviews
What did you think of this recipe?
Method
Preheat the oven to 180°C (fan-forced 160°C).
To make the dough, place flour, butter, salt, Chelsea White Sugar and Chelsea Coffee Sugar Crystals in a mixing bowl. Whisk to combine well. Add 6 tablespoons of the water and stir to bring dough together. If it is too dry, add a bit more water. Roll dough into a ball and wrap in cling wrap and chill for 30 minutes.
Meanwhile, make the filling by placing the berries and Chelsea Raw Sugar in a small heavy based saucepan. Heat on low and bring to a simmer. Continue to cook on low for 5 minutes or until sugar has dissolved.
Place cornflour, lemon juice and water in a small bowl and mix to combine. Whilst stirring the blackberry mix, add the cornflour mix and stir until thickened. Remove from heat and add the zest and cinnamon. Stir to combine well and let mix cool.
Make the egg wash by combining the egg and water with a fork. Set aside.
Place chilled dough on a lightly floured work surface. Cut into 2 equal pieces. Roll each piece to fit a 24cm pie tin. Line the base of the tin with one of the pastry sheets. Fill with cooled blackberry mix. Brush the edge of the pastry with a bit of the egg wash. Place the second sheet of pastry on top of the filling. Trim the edges with a knife and pinch the edges to seal.
Cut slits on the top to create vents for the steam. Brush the top of the pastry with the egg wash and top with a sprinkle of coffee crystals.
Bake for 55 minutes or until crust is golden brown.
Chelsea Products in Recipe
White Sugar
The uniform size of the...
Raw Sugar
This natural granulated...
Coffee Sugar Crystals
As the name suggests, this...
Reviews
What did you think of this recipe?
You May Like These
ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt