24 September 2018 |
Usually, when people talk about food and wine pairing, it’s the entrée and main course that get all the attention, but we also love to take it that one step further and think about what we can pair with dessert.
This amazing blackberry pie recipe is one that we have found pairs beautifully with Raidis Estate’s Mama Goat Merlot, or Wild Goat Shiraz, accentuating the beautiful dark berry elements of these wines.
What you’ll need:
350g plain flour
Pinch of salt
3 ½ tbsp caster sugar
225g unsalted butter, chilled, chopped
80ml iced water
1 tbsp cornflour
1 tsp finely grated lemon rind
1 ½ tbsp raw sugar
ice-cream or custard to serve
Place the flour, salt and 2 tablespoons of the caster sugar into a food processor. Add the butter and pulse until mixture resembles fine breadcrumbs. Add the water and process until mixture just starts to come together. Turn onto a lightly floured surface and knead until smooth. Wrap 2/3 pastry in plastic wrap, then wrap the remaining 1/3 in plastic wrap. Place in fridge to rest for 1 hour.
Meanwhile, combine the blackberries, cornflour, lemon rind and remaining caster sugar in a large bowl. Grease 6 x 12cm (top measurement) pie dishes.
Preheat oven to 200 C. Roll out large pastry portion on a lightly floured surface until 5mm thick. Cut 6 x 15cm discs from pastry, and line dishes allowing edges to overhang. Divide blackberries mixture among pies. Roll out the remaining dough on the lightly floured surface until 5mm thick. Cut into 1 cm wide strips. Brush edges of pies with water. Arrange strips into a lattice pattern over the filling and press down to seal the edges. Trim edges and place in the fridge for 30 mins to rest.
Brush tops of pies with water. Sprinkle with raw sugar and place on a baking tray. Bake in the oven for 20 minutes or until lightly golden. Then reduce heat to 180 C and bake for 15-20 minutes until pies are golden. Cool in dishes for 5-10 minutes, and serve with ice-cream or custard.
This dessert is sure to please even the fussiest of dinner guests. So, next time you’re planning to open a bottle of Raidis wine with dinner, maybe start with a dessert-wine pairing and plan the rest of the meal to suit. It’s a slightly different approach, but we’re sure you won’t be disappointed. Enjoy!