One-Crust Apple & Blackberry Pie

Method

1. 01

   Make the pastry first. Sift the flour into a large bowl and add the salt. Cut the shortening and butter into cubes, then add to the bowl. Separate the egg and beat the yolk with 2 tablespoons water. Reserve the egg white for later on.

2. 02

   Rub the fat into the flour with your hands until the mixture resembles fine crumbs, then stir in the sugar. A food processor makes light work of this job, if you have one.

3. 03

   Splash the egg yolk and water over the rubbed-in mixture, then quickly work it in using a table knife until it comes together. If using a processor, process until the pastry comes together to a smooth ball. Try to avoid adding any more liquid, or mixing it too much once the dough starts to take shape. If the dough really won't come together, add 1 teaspoon more water. Some flours are drier than others, so the amount of liquid you need can vary.

4. 04

   If making by hand, knead the dough briefly to make a smooth ball. Whichever way you make it, shape the dough into a disk, wrap in plastic wrap, then chill for 30 minutes, or until firm but not rock hard, while you prepare the filling. Preheat the oven to 375°F (190°C). Put a baking sheet in the oven to heat up. This will provide a boost of heat to the bottom of the pastry, helping it to crisp.

5. 05

   Peel the apples, chop the flesh away from the cores in big chunks, then slice them thinly. Toss in a large bowl with 1 tbsp lemon juice, the cornstarch, spice, and berries. Don't add the sugar yet, as it can make the fruit a little wet by the time the pastry is ready.

6. 06

   Cut a large square of parchment paper and sprinkle it lightly with flour. Using a floured rolling pin, press ridges evenly across the pastry. Rotate the pastry and paper by a quarter turn and repeat. Do this until the pastry is about ½ inch thick. If any cracks appear at the edges, pinch them back together.

7. 07

   Roll the pastry out into a 12-inch round. Roll forwards and back, not side to side, and turn the pastry and paper a quarter turn every few rolls. This will help the pastry stretch without becoming tough.

8. 08

   Slide the pastry, still on its paper, onto a flat baking sheet. Sprinkle the cornmeal or semolina over the middle. Toss the sugar into the fruit, then mound it in the middle of the pastry, leaving a border of about 3 inches. Lightly beat the egg white with a fork, then brush it around the edges with a pastry brush.

   
9. 09

   Push the pastry up and around the fruit, pinching it here and there to make a sort of basket shape. If any cracks appear, just pinch the pastry together to re-seal. Dot the butter over the fruit. Brush the outside of the pastry with the egg white and scatter with turbinado sugar.

   
10. 10

    Slide the baking sheet on top of the preheated baking sheet. Bake for 35–40 minutes, or until golden and crisp and the apples are just tender. If they are not quite cooked but the pastry is, reduce the temperature to 350°F (180°C) and give it 10 more minutes. Cool for at least 10 minutes to let the juices settle, then serve hot or warm with ice cream, cream, or custard.