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Related recipes: Berries, Citrus, Desserts, Diabetic Chef, Egg-Free, Fruit, Soya-Free, Summer, Vegetarian
Ingredients
1/4 cup (60mL) water
2 Tbsp (25g) sugar
1 tsp (7g) vanilla extract
1 Tbsp (520g) grated orange rind
4 cups (520g) fresh or frozen blackberries
3 Tbsp (25g) cornstarch
3 Tbsp (45mL) water
1 Basic Pie Pastry shell
2 Tbsp (30g) butter, melted
Directions
Preheat the oven to 350°F (175°C).
In a medium pot, combine the 1/4 cup (60mL) water, sugar, vanilla extract, and orange rind. Bring the liquid to a boil. Add the blackberries and lower the heat to medium high. Stir gently, allowing the blackberries to cook and burst.
In a separate bowl, combine the cornstarch and water until they form a smooth paste. Pour the cornstarch mixture into the pot and stir, letting the liquid thicken. Pour the liquid into 4 individual oven-proof dishes.
Roll out the pie pastry and cut it into 4 equal pieces. Cover the top of each baking dish with a piece of pastry. Using a pastry dish, brush the tops of the pastry with butter. Put all the dishes into the oven and bake for 35 minutes, or until the pastry top is golden brown. Remove from the oven and let cool for 10 minutes.
