I’ve heard that Oprah doesn’t like using the word “luck” or “lucky’ to describe happenings. For her, using the word luck takes away the hard work someone has done and she chooses to define luck as “when preparation meets opportunity”. I used to think that people were just lucky to be able to do things that they loved and that somehow an angel had tapped them on the head and ushered them through some gilt edged doors and they had gone to meet their destiny.
But the more I worked on this blog the more I realised that when people told me that I was lucky to be able to be doing what I was doing whilst I agreed – I did feel like an angel tapped me on the shoulder, I also knew that had worked hard to be able to do this (and I also think that a good dash of persistence helps too). It is hard work, but it’s also enjoyable work.
I also feel that angels somehow do help me out on some days and that things show themselves to me and it’s up to me whether I want to take the hint or not. I took the hint with this 1kg bag of blackberries that I happened to come across during my search for great deals in Marrickville. A 1 kg bag of gorgeous whole blackberries set me back a tiny $4.50. I stuffed them in my freezer knowing that I wanted to make a blackberry pie. Berry pies, because berries are so expensive, are not quite as feasible here in Australia where in city areas, a 120g/4oz punnet of fresh blueberries can go for up to $9.99.
The dough recipe was another example of persistence but not mine in this case, it is from the fantastic Rose Levy Beranbaum who experimented 50 times to get the recipe just right. As a result, the pastry is divinely light, golden and flakey and the perfect casing for this blackberry filling (and it would be divine in a Shepherd’s pie too). The flakiness does mean that it’s not suitable for a lattice topping but the pastry is a dream to work with – non sticky and just the right texture and a bit of resting does it wonders. The filling was based on Pie Queen Julie’s gorgeous red berry pie where she used ground up tapioca and the pectin from a Granny Smith apple. And that was another case of persistence (hers, not mine).
And another stroke of luck for me? Having friends like Gina and Teena who bought me this wonderful pie plate complete with singing bird for my birthday among other goodies. OK… perhaps I am very lucky indeed.
So tell me Dear Reader, do you think that you are a lucky person or not and why?
Blackberry Pie with Flaky Golden Cream Cheese Crust
For cream cheese crust (slightly adapted from Rose Levy Beranbaum)
- 12 tablespoons/170g unsalted butter, cold
- 2 cups + 3 tablespoons pastry flour or 2 cups (dip and sweep method) bleached all-purpose flour
- 1/4 teaspoon salt (for savoury recipes, use 1 1/2 times the salt)
- 1/4 teaspoon baking powder
- 1 tablespoon caster or superfine sugar
- 1 1/2 3-ounce packages cream cheese, cold
- 2 tablespoons ice water
- 1 tablespoon cider vinegar
For filling
- 4 cups blackberries
- 1 cup caster sugar
- 2 tablespoons quick cooking tapioca ground up
- 1 granny smith apple, grated
- 1.5 teaspoons lemon juice
- Finely grated zest of 1 lemon
- 1 egg beaten with 1 tablespoon of milk for egg wash
- 1-2 tablespoons sugar extra
For pastry:
1. Cut the butter into small (about 3/4-inch) cubes. Wrap it in plastic wrap and freeze it until frozen solid, at least 30 minutes. Place the flour, salt, sugar and baking powder in a recloseable gallon-size freezer bag and freeze for at least 30 minutes. Place the flour mixture in a food processor with the metal blade and process for a few seconds to combine. Set the bag aside.
2. Cut the cream cheese into 3 or 4 pieces and add it to the flour. Process for about 20 seconds or until the mixture resembles coarse meal. Add the frozen butter cubes and pulse until none of the butter is larger than the size of a pea. (Toss with a fork to see it better.) Remove the cover and add the water and vinegar. Pulse until most of the butter is reduced to the size of small peas. The mixture will be in particles and will not hold together. Spoon it into the plastic bag. (For a double-crust pie, it is easiest to divide the mixture in half at this point.)
3. Holding both ends of the bag opening with your fingers, knead the mixture by alternately pressing it, from the outside of the bag with the knuckles and heels of your hands until the mixture holds together in one piece and feels slightly stretchy when pulled.
4. Wrap the dough with the plastic wrap, flatten it into a disc (or discs) and refrigerate for at least 45 minutes, preferably overnight. (For a pie shell and lattice, divide it in a ratio of two thirds:one third — use about 9.5 ounces for the shell)
For filling:
5. Preheat the oven to 200C/400F and butter the bottom and sides of your pie dish. Divide dough into two lots-one about 1/3 of the weight and the other 2/3 of the weight. Roll both out into a disc shape using a small amount of flour so that it doesn’t stick. Place the larger disc in the pie dish and trim the edges with a paring knife and place both the dough in a pie dish and the other round in the fridge to rest for 30 minutes.
6. In a large bowl, add the filling ingredients and toss to combine. Place pie bird (if using) or cut out vents (you don’t need to do both) and then fill the pie crust with the fruit filling. Using a pastry brush, brush egg wash along the edges of the pie pastry. Place smaller rolled out pastry disc on top pressing down with your thumb to make the egg wash stick the top of the pastry to the bottom and trim the edges again. Brush with egg wash and sprinkle with extra sugar.
7. Bake in 200C/400F oven for 10 minutes, then reduce the temperature to 180C/350F and bake for another 30-40 minutes. Cool to room temperature and then slice into wedges.
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78 Comments | Add your own
This pie looks so pretty! And I love the pie dish as well! As cheesy as it may sound, I always try to remind myself I’m a very lucky person in many ways
YUM, blackberry pie! It is gorgeous, and I bet it’s so juicy and delicious. I also love your pie bird!
I learned that granny smith apple trick from a cook’s illustrated blueberry pie — and I could not WAIT to apply it to all sorts of berries. I’m so glad to hear it worked wonders for blackberries as well!
I love your blackbird baked in the pie. Looks like a perfect berry pie.
I agree, a lot of luck is hard work and being willing to open the door when opportunity knocks. Or, maybe it’s the ability to hear the knock. I have been extremely lucky in my life. We won a trip to Hawaii for 2 in 1979,then in 2000 two round trip airline tickets. We often say we were born lucky. I’m so glad you’re keeping the lucky streak going.
xoxo Mum
I love everything about this pie.
Yum great weather for pie, the smell cooking must have been divine. I believe I’m lucky, and feel thankful everyday. Especially when my macarons turn out perfectly hehe.
Irresistible! That is one of my favorite berries!
Cheers,
Rosa
what an interesting recipe. Looks delicious!
Aha! I wondered what you were going to make with your bargain blackberries
Looks derricious! xxx
I am always being told how lucky I am,someone also reminded me of the saying “it’s funny how the harder I work, the luckier I become” now if someone writes off my work as luck I just remember that saying.
ooooh I LOVE LOVE LOVE that pie! Although I am super jealous that you found 1kg of blueberries for $4.50!
What a simply gorgeous pie! You did very well to get a kilo of blackberries for $4.50 – I’d be over the moon if I got 250g for that price.
That pie looks yummy.
I believe we create our own luck.
Mmmm, this pie looks totally perfect! I’ve never made a cream cheese crust, but I’ll have to give it a shot! Yum.
Delicious recipe and photos, as per usual, Lorraine.
We do appreciate all your work and generous competitions!
Thank you
BTW – Mr NQN’s guest spot the other day was great.
SSG xxx
This looks amazing! I love berries. Sometimes I think you have to make your own luck. Perseverance definitely helps
It’s great that you get to do something you obviously enjoy. Keep it up.
If I could only eat only type of fruit for the rest of my life, it would be berries! That is such a steal for $4.50, I cant even get 200g for $4.50.
Sometimes I feel unlucky, like when I get a parking ticket or miss the train, but with a lovely family & friends, a roof over my head in a beautiful city.. how can you not feel lucky!
I love the statement “preparation meets opportunity” I believe that is true.
Wow, the blackberries, the pie it looks so sinfully delicious. Blackberries are just coming into season here in Florida and you can bet that I will be making this pie.
Thank you.
I remember reading in that best-seller “The Survivor’s Club,” that luck and optimism go hand in hand. The author found studies that showed that people who are optimistic, and work hard somehow naturally open themselves up to rewarding opportunities. I think his point was that if you believe good things can happen, they will, just because you may be more inclined to spot them or open yourself up to experiencing them. I kind of like that way of thinking.
I loved your story on luck! I too have had a career that while made money, wasn’t really what I wanted to do. I am now on the path to following that dream – retraining in nutrition and creating a new business in foodie low fat food. Scared? You bet, but I know that with hard work/persistence/luck whatever you want to call it (or perhaps a combination of all 3), it’ll be great! Thanks for the much needed boost in confidence. p.s. I look forward to your blog in my inbox every morning – an inspirational way to start my day over a coffee.
That pie looks delish, a kg of blackberries for $4.50 is such a bargain, and a lovely result, have copied your recipe to try this weekend
Beautiful pie!
Whilst I believe you make your own destiny, I do believe that there is an element of luck – being in the right place at the right time.
I think to make your own destiny you need faith it often involves a leap of faith that not everyone is willing to make, it also takes true passion, belief in yourself, and finally it takes persistence (again, some people give up when the going gets tough).
I think a perfect example of this is meeting my boyfriend. It involved a stroke of luck (we met online), a leap of faith to travel to the other side of the country to meet, persistence to cope with the 6 months of our relationship spent commuting between Brisbane and Perth and even more persistence and a mixture of faith when he was deployed overseas with the army for 6 months, and finally belief in what we had and how special it was which meant he moved to Brisbane so we could be together. Whilst we both believe we were lucky to have met and fall in love, it was putting in the hard yards that got us to where we are today…happier than we have ever been before or thought possible.
That looks amazing!! Love that pie dish!
Re Luck: Given that for a lot of years I was heading down a path that was only going to bring me more pain and hardship, I have NO doubt that luck / angels have been on my side my entire life. I’m blessed to have returned from this time unscathed and with very little scarring on my soul. Thank goodness. I feel lucky every single day of my life.
On a lighter and more delicious note, the PIE: Not being a baker, I have never made a pie. Perhaps its about time that I did! Looks amazing!
Here’s to cooking delicious food and LUCK in life!
that pie looks fantastic i was wondering what the middle thing sticking out was – does it really sing? hehe
Im salivating just looking at the pie. Good job Lorraine!
Nom nom nom. This looks quite a bit nicer than the Nanna’s pies we used to eat in my family when I was little! “Sing a song of sixpence…”
It is so hard to buy berries in sydney! What a find. I absolutely love your blackbird too
I’m not a luck person – more of a God is in control type.
I’ve never seen pastry made in this way – obviously it’s important to keep it really really cold! Pastry scares me a bit although I do like Maggie Beer’s sour cream pastry to work with. I’l definite give this one a go.
I feel incredibly lucky to be born at this time in a country like Australia. Even the most unlucky of us is better off than the majority of people in the world.
thats a good way of describing luck…a true way indeed. trust oprah to come up with such clever thoughts n to put them into words.
the pie is soooo gorgeous… I love how you stamped out the little holes and the pie funnel is terribly cute.
YUM!!! HOW DELICIOUS!!
Hardly luck, girlfriend. You work your arse off!
Good on you, you deserve the success!
Omg you had me at ‘cream cheese crust’. This sounds divine!
And I’ve had my eye on the singing bird for a while too.
This pie looks amazing! Will have to try it out when I next find a berry bargain!
This is sensational. My mother uses tapioca in her pies too. Lucky, yes I am lucky. I win things all the time, nearly every week it seems. But, in the big picture, I work very hard, although I’m not able to put the time into my blog that you do. You are fierce!You should be called the tiger.
You know me and pastry, this is on my hit list! YAY! Another excuse to make (and eat) a pie!
llove the bird. I tend to agree with Oprah, luck does come in- with the opportunity part. I know plenty of people who are really talented at what they do and work so hard, but an opportunity for them to ‘make it’ never arises. I think I’m both lucky and unlucky!
p.s blackberries for that price is luck for sure.
Cant wait for your next post Lorraine!
Sing a song of sixpence!
What I would do to have a piece of that pie with a dollop of cream right now, mmmmmmmmmmmmmmmmmmmmm. Oh Lorraine, you do tease us so.
Luck and Life is what you make of it, what you ‘send’ out as a person comes back to you.I often look at people that are
‘grumble-bums’ and wish I could say to them that it takes up so much energy to be that way, why not direct it into something positive?
I am continually told that I’m so lucky because I win competitions ( thanks Lorraine), raffles and prizes but when I question people if they enter , they reply No.
Um. Hello!” you have to be in it to Win it!” I believe like you, that persistance pays off in the long run. We’re only on this beautiful planet for a short while so we should make the most of it. :=)
that looks like a pretty damn good pie. And you are very fortunate to be doing what you are doing. may it last forever!
I don’t make friends with pastry…or rather pastry doesn’t want to be friends with me. I have more pastry failures than Aussie Idol rejects. This looks wondrous though and maybe, just maybe I’ll give it another shot. After all, it’s been tested enough times!
Oh that looks like the perfect winter desert, lovely pie dish you are blessed to have such sweet friends.
I would have to say no I am not the lucky kind infact I am more the type that if it can go wrong it will…murphys law and all that.
I am once again enraptured with your work! (no luck there girl, just sweat!) I also follow Mrs Beranbaum’s directions: she has never steered me wrong, especially in pastry. LOVE these blackberries and the great tips to make it a superior pie; love that plate. And Oprah is cute but not a great philosopher; there are plenty of people in this world (Gaza, Sudan, Somalia, etc) whose lot in life is rotten. We are damn lucky to have escaped this gloomy fate, yeah. We should make the best of it.
What a bargain, and you’ve totally done them justice! They are some lucky berries to go in that pie
I think I am lucky, yes, thought I certainly have my unlucky moments (oh god last week!) but I also am sure that you make your own luck.
I’ve never seen a pie plate like this before! Very quirky! People tell me that I’m lucky, but I think that whatever good that has come has been a result of hard work
I feel blessed (lucky)to be following my dream.I completed an apprenticship at 38. It’s never too late. There are great incentives out there, you just need to look. No one says it will be easy, but it will be worth it.
hi lorraine blackberries season is not on yet in France more later in summer but I keep this one for the future ! enjoy the day !! Pierre de Paris
What a cute little bird! I loveeee berries but they are just not cheap here!
What a fabulous looking pastry. Sure a weakness of mine.
Luck? I tend to agree that some people are just lucky. Others work very hard to create something that appears to be the result of luck. Either way, I’m not sure if I’m lucky. Once day I’ll be able to look back on my life and decide…..
Cream cheese crust…yum…
I used to make fabulous mulberry pies when we lived at our old place. We had three trees and they were very generous. The kids loved collecting them too.
I don’t feel particularly lucky at the moment, but I do have a lot to be grateful for, and it’s nice to count the blessings occasionally.
in some ways, i think i’m very lucky. maybe the word ‘fortunate’ is better. either way, the second i admit it out loud, something disastrous will happen to change my mind.
lovely pie, lorraine. incidentally, i think pie birds are awesome.
“mighty fine pie…” said Agent Cooper, oh how I have a craving for a berry pie at this instant! I sometimes believe in the good luck fairy and sometimes she believes in me!
Looks divine!
did u finish it all by urself?
What a lovely pie!
Re: luck – I think that what other people see as lucky is often darn hard work that just isn’t seen. But I’m a big believer in fate, so I also think that quite often it is a matter of being in the right place at the right time in order for opprotunites to be able to present themselves. Then it’s up to you to take that opportunity and make the most of it. If that makes a person ‘lucky’ so be it
I love that plate, very chic! And the cream cheese in your flaky pastry sounds verry interesting. It must be extra rich and buttery. mmm.
Lorraine> Reading your posts it is so clear to see the enormous care and work you put into keeping all your fans happy with a steady flow of wonderful places and food… my only question is when is that book coming so we in the US can meet you on your BOOK TOUR??? Great pie, btw…. love the bird steam releaser!
Gorgeous, gorgeous pie, Lorraine.
I adore blackberries and can’t wait for August to roll around so I can pick to my hearts content. 
I’m so glad you are taking credit for all the hard work you do for this blog each day. I love the things you share with us. 
Love your positive spin and the bird in the pie!
Your singing bird pie plate is too cute! I’m glad that all your perseverence has paid off and now you are able to do something you truly love…you’re definitely an inspiration for the rest of us!
I’m lucky because I got to talk to YOU last Friday!
Thankyou for helping me be a “lucky” person! hehe
AND… you even ignored the technical glitches that hindered a punctual interview
PS The pie looks fantastic! I’m Brisbane there’s a golden circle factory outlet shop where you can get 1kg bags of spinach for $1! How’s that for a bargain!
The bird in the middle is definitely a nice touch. Very cute. Luck? No, that’s not really something that comes this way. It’s all about the work!
I like the saying that we make our own luck – well at least we create the conditions for our own luck – this pie looks gorgeous – first think I saw was the bird but then I noticed how cheap that berries were and I wished for a bit of your ‘luck’ as I would love to try the pastry
How great does that look. Could you cut us a slice next time so we can see inside?
I agree that luck is something you make. I left my job with an attitude to take time out and have confidence that something great would come and the right time and, before I knew it, I was offered a sexy, interesting job for several months in the Caribbean! (I’m an Aussie)
Gorgeous! And much, much more appetising than the last pie I saw being made – Heston Blumenthal’s – he looked up the history of four and twenty blackbirds and given the theatre behind the history he put live birds in it.. Yours looks heaps better!
You’re doing well to get blackberries in May. I remember picking millions one February in the Blue mountains, and how I ended up with tiny prickles in my fingers. Gorgeous bird dish, and the pie sounds like a winner.
Ever since I saw that first picture I can’t get sing a song of sixpence out of my head!
Wow. That pie looks magnificent. I want to try! Thanks for sharing.
YUM!! and now that I am moving back to the land of berries (Canada) in a few months, I will be able to try my hand at this pie (and not break the bank!)
Lucky? I must be for stumbling upon your awesome blog
Haha… I thought it was a whipped cream mountain, but then it was a bird. Wonderful!
I do want to ask you, though, Lorraine, what’s going to happen if I used salted butter instead of unsalted. Will it compromise anything other than flavor?
Hi Maria-Thankyou! It’s the perfect pie dish isn’t it!
Absolutely!
Hi Julie-thankyou and thanks for your excellent recipe tips!
Hi Barbara-Thankyou! Isn’t he cute?
Absolutely, it;s hearing the opportunity and opening the door 
That’s absolutely wonderful mum! 
xxx
Hi Blond Duck_thankyou!
Hi Linda-I know, isn’t the smell of pastry baking divine?
Haha! 
Hi Rosa-thankyou!
Hi snooky doodle-Thanks!
Hi Liss-I knew that I wanted to make it as soon as I got them
xxx
Hi Julie-haha that is a great saying!
Absolutely so true!
Hi Lisa-Hehe on your next visit to Sydney perhaps?
Hi Cakelaw-I know, I love those kinds of bargains!
Hi sandra-I do too!
Hi sara-Aww thankyou so much! It’s really lovely and flakey
Hi Sydney Shop Girl-Aww thanks so much SSG! You are so sweet!
xxx
Hi bakingaddict-Thankyou very much!
Me too! Absolutely, you can’t give up! Thankyou! 
Hi Dee-Isn’t it a great bargain! I must go back and buy some more! Absolutely, when you look at the big picture, we’re very lucky!
Hi Velva-Yes!
Oooh lovely, fresh ones would be divine! You’re welcome!
Hi Carolyn-Ahh yes interesting! I think being optimistic is very important-and like you said, it opens you up to opportunities!
Hi Moodie Foodie-Thankyou! That’s absolutely wonderful!
I wish you every success! Thankyou so much, that’s very sweet of you to say! 
Hi Mel-I know! Such a fabulous bargain!
I hope you like it!
Hi delicieux-Thankyou so much!
Aww what a lovely story! That’s absolutely fantastic! 
Hi jo-Thankyou so much!
Hi Claire-That’s absolutely wonderful and good that you’re on the happy side now
here here! 
Hi Betty-Thankyou!
Hehe no it doesn’t 
Hi Andreas-Thanks!
Hi Hannah-Thankyou! Haha we used to eat those too!
Hi Shan-I know isn’t it! We’re used to paying so much more! Thankyou!
Hi Sarah-yes I think it is which is lucky that it’s cold here
Fantastic! Absolutely, we are definitely in the lucky country 
Hi zurin-Yes I guess that’s why she’s Oprah!
Thankyou so much!
Hi Mary-thanks Mary!
Hi Celia-thankyou SO much Celia! You are so sweet!
Hi Jen-Hehe it’s so good!
I wanted one for ages!
Hi Michelle-Thankyou so much! Good idea!
Hi Angela-Thanks so much Angela!
Ahh she’s a clever lady and has a very clever and lucky daughter too! 
Aww Angela, you’re so lovely! 
Hi Tenina-hehe cool! Absolutely!
Hi gastronomy gal-Ahh what a shame but perhaps their day will come!
Haha! Luck indeed for $4.50 a kilo berries 
Hi Andreas-Thanks!
Hi Holly-Haha!
Hi Matilda-I’m sorry!
I know, I’m not really into negative people and yes it’s so true that people could channel negative energies into something much more positive! Absolutely, make the most of your time here! 
Hi penny-Thankyou very much Penny!
Hi Lori-Oh no really? That’s no good! But I wonder if this would work? it’s pretty good and as you said, very retested!
Hi Saphire-Thankyou! I am very blessed
Aww no really!
Hi Joumana-Thankyou darling!
Yes she’s great isn’t she! Aww I really like what Oprah has to say 
Hi Conor-Aww thankyou Conor!
Absolutely true! 
Hi Betty-I know! Isn’t it great!
Absolutely, people don’t see that do they!
Hi InTolerantChef-that is great!
Wonderful news and it’s never too late:D
Hi pierre-Good idea Pierre!
Hi Sarah-Thankyou!
I know, we’re just lucky we have this place 
Hi Julia-Mine too!
Interesting! I wonder if well consider ourselves lucky in time!
Hi pigpigscorner-Thanks!
Hi MrsDesperate-Oh how wonderful! all those mulberries!
Yes that’s good way to look at it!
Hi grace-Ahh yes fortunate is a good way to put it! I love those lil pie birds!
Hi Moya-Haha Agent Cooper!
I loved him! That’s wonderful!
Hi Yuki-LOL errm no!
Hi Red Dirt Mummy-Thankyou!
I’m in total agreement with you! 
Hi Sweets By Vicky-Thanks!
It makes it so rich and buttery yes 
Hi deana-Aww Deana, thankyou so much for your very sweet words
haha I’d love to meet with you in person! Now that would be the coolest!
Hi Krista-thankyou very much!
Aww you are too kind Krista! :d
Hi Gourmet Chick-Thankyou!
Hi Faith-Thankyou Faith and you guys all inspire me!
Hi Genevieve-Aww thankyou! You’re more than welcome and that kind of thing can happen to the best of us!
Oooh that’s amazing!
Hi The Duo Dishes-Isn’t he cute? Here here!
Hi Johanna-Yes we have to work at luck
I wonder if you have something similar near you? 
Hi Karen- I shall next time for sure! I had to give it to someone else this time. Ahh that’s amazingly wonderful!
Hi Forager-haha he’s crazy brilliant
thankyou!
Hi Arwen-Ahh well these were frozen
Oh ouch did that hurt much? 
Thankyou!
Hi The Curious Baker-hehe that’s so funny!
Hi dasunrisin-Thankyou so much!
Hi Naomi-Ooh that’s great! I didn’t realise they had so many berries there!
Aww thankyou so much!
Hi Taiko Tari-haha thankyou!
I don’t think it will be that bad if you use salted instead of unsalted 
What a beautiful pie! Makes me want to go there and buy some berries to freeze too “just in case”. It is very expensive here to buy berries =( But berries are just soooo awesomely delicious.
There are not many words to say… looks lovely!
What a beautiful looking pie! I have been buying lots of blackberries recently too, as I keep finding them on sale and I can’t resist. Is that luck? I don’t think of myself as a lucky person, but I do work hard to give myself opportunities.
Hello Lorraine!
Brussels calling! Your pie looks absolutely FABULOUS my friend!
Waw!! Stunning dessert food!
MMMMMMMMMMM,…It is also beautifully presented too!
Cream cheese pie crust. Yumm
Well I guess you could call it luck, but I think you also deserve it after all the hard work you’ve put into it, and after all this time, it’s still a pleasure to read your blog.
I live in Missouri and we are just now picking our blackberries and I will be making a pie soon.
Thank you for the recipe. Have you tried adding the vodka that is touted by Americas Test Kitchen to your cream cheese recipe? I’d love an email if you could spare the time.
I am going to try the vodka in your recipe. I think the cream cheese would be a good idea.
Kathy
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