Air-fryer Blackberry Pie
Air-fryer Blackberry Pie is a modern British recipe for a classic blackberry-filled pie in a pastry crust that's adapted to be cooked in an air fryer. The full recipe is presented here and I hope you enjoy this classic British version of: Air-fryer Blackberry Pie.
prep time
10 minutes
cook time
32 minutes
Total Time:
30 minutes
Serves:
4–6
Rating: 
Tags : Wild FoodBaking RecipesBritish Recipes
The blackberry season has been spectacular this year, with the dry and hot summer yielding plump and not squishy blackberries. I bought a box-full of blackberries home and decided to make a quick pie in the air-fryer, just to see if my standard sweet shortcrust pastry would work. The result was this recipe. I made this in a 20cm (8 in) diameter Victoria sponge tin as this fits easily into my air-fryer.
Ingredients:
For the Pastry:
100g (1/2 cup) butter
5 tbsp sugar
120g (1 cup) plain flour
Ice cold water
For the Filling:
500ml (2 cups) blackberries
1 tbsp cornflour (cornstarch)
2 tbsp golden caster sugar
Up to 2 tbsp cold water
Method:
Add the flour to a bowl, dice the butter and add along with the salt. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs. Add 1 tbsp of the cold water and bring everything together as a dough, adding more water as needed to bring everything together as a dough. Shape into a ball, cover in clingfilm (plastic wrap) and chill in the refrigerator for at least 20 minutes.
After this time pre-heat your air fryer to 180C (360F), divide the dough into two parts. Roll the first half out until large enough to cover the base and sides of your pan. Transfer the dough to the pan and use your fingers to push into the sides and edges. Trim the overhang, allowing a little excess as the pastry will shrink on cooking then prick the base with the tines of a fork. Scrunch up a piece of baking parchment, and use to line the pastry. Fill with rice, baking beans or beads then transfer to your air fryer and cook for 5 minutes. Remove the baking beans and paper, return to the air fryer and cook for 5 minutes more. You want the pastry to be dry to the touch but not to be cloured.
Allow to cool slightly then fill with the blackberries. Pick dry non-squidgy ones if you can and mound up above the lip of your pan. Scatter over the cornflour and caste sugar (I like mine on the tart side, so you may want to add more sugar). Roll out the remaining pastry then drape over the filling, using the tines of a fork to crimp onto the base. Trim the excess, transfer to you air fryer and cook for about 20 minutes, until the filling is hot and the pastry is cooked and lightly golden.
Remove from the air fryer, allow to cool and serve hot or cold.