Mulberry & Pinot Noir Pie
An Original Recipe by Lorraine Elliott
Preparation time: 60 minutes plus 2 hours resting and cooling time (for the pie and you ;))
Cooking time: 50 minutes
Pie crust:
- 3 cups plain all purpose flour
- 1 tablespoon caster or superfine sugar
- 1 teaspoon fine salt
- 170g/6ozs. butter, cold, cubed
- 2 tablespoons lard
Mulberry Pie filling:
- 4.5 cups mulberries
- 1 1/4 cup sugar
- 4 tablespoons cornflour mixed with cold water
Pinot Noir Syrup:
- 375ml/13flozs. pinot noir wine
- 2/3 cup sugar
-
1 teaspoon vanilla extract
-
3 tablespoons cream or egg wash (egg yolk mixed with 1 teaspoon water)
-
3 tablespoons raw sugar
-
Vanilla ice cream to serve
Step 1 - Make the pastry. Place the flour, sugar and salt in a food processor and pulse to combine. Then add the butter and lard and process. Then add water by the tablespoon and pulse until it just comes together. I needed around 7 tablespoons of cold water but it depends on the flour. Divide the dough into two rounds (one 2/3 and the other 1/3 of the dough) and wrap in cling film and allow to rest for 2 hours or overnight (place in the fridge if it is warm or hot).
Step 2 - Meanwhile make the filling and syrup. Add the mulberries and sugar to a saucepan and cook on medium to high heat for 5-6 minutes until the mulberries release their juices and then reduce this a little (you can also pour a little out if it is too liquidy and serve it chilled with soda water). They'll actually release quite a bit of juice. Reduce the heat to low and then stir the cornflour together to mix up any that settles in the bottom of the bowl and then add the cornflour to the mulberries and thicken the sauce. Cool.
Step 3 - In another saucepan simmer the wine and sugar until you get a thicker syrupy texture. Add vanilla.
Step 4 - Preheat oven to 200C/400F. Roll out one of the rounds to fit a large pie tin. Dock the pastry with a fork, cover and then place in the fridge for 30 minutes. Line with parchment and baking beads or dried beans/uncooked rice and bake for 15 minutes (you can also use a pie rim cover to cover the pastry on the rim). Remove the parchment and bake for another 5 minutes or until cooked. Cool.
Step 5 - While it baking roll out the other round of pastry and cut into thin strips and place in fridge until needed (it is much easier to work with when cold). Place the cooled filling into the pie base and then line up half of the strips facing one way. The way to make a lattice pattern is to interweave the pastry-lift up every second strip of vertical pastry and add a horizontal row and then lift up alternating strips. Press a fork to the sides and then cut off excess pastry. Brush with cream and sprinkle with raw sugar and then bake for 25 minutes or until the pastry is golden. Serve with vanilla ice cream and pinot noir syrup.