Main content
Sorry, this episode is not currently available

Hedgerow Pie

Nigel Barden brings his Hedgerow Pie stuffed with blackberries & blackcurrants. Plus another of your confessions, more homework answers and Simon finds out about spiders.

1 hour, 55 minutes

Last on

Thu 11 Sep 2014 17:05
Â鶹ԼÅÄ Radio 2

More episodes

Previous

Chrissie Hynde

Next

All Request Friday!

See all episodes from Simon Mayo Drivetime

Music Played

  • Blur

    Parklife

    • (CD Single).
    • Parlophone.

  • Bon Jovi

    Lay Your Hands On Me

    • Blue Smoke - The Best Of.
    • Sony Music.

  • Buggles

    Video Killed The Radio Star

    • Our Friends Electric (Various Artist.
    • Telstar.

  • George Ezra

    Blame It On Me

    • Wanted On Voyage.
    • Columbia.
    • 001.

  • Bryan Ferry

    The 'In' Crowd

    • Nick Rhodes & John Taylor Present: Only After Dark.
    • EMI.

  • The Judds

    Love Can Build A Bridge

    • Women In Country Vol.1 (Various Artis.
    • The Hit Label Ltd.

  • Lenny Kravitz

    The Chamber

    • Strut.
    • Roxie Records.

  • Orchestral Manoeuvres in the Dark

    Sailing On The Seven Seas

    • OMD: The Singles.
    • Virgin.
    • 17.

  • Queen

    Lazing On A Sunday Afternoon

  • Small Faces

    Lazy Sunday

    • The Greatest Hits Of 1968.
    • Premier.

  • Billie Jo Spears

    Blanket On The Ground

    • Ultimate Country (Various Artists).
    • Telstar.

  • Nick Straker

    A Walk In The Park

    • Various Artists - Disco & Dance.
    • BMG.

  • Train

    Angel In Blue Jeans

    • Bulletproof Picasso.
    • Columbia.

  • U2

    Vertigo

    • (CD Single).
    • Island.

  • Barry White

    You See The Trouble With Me

    • Barry White - The Collection.
    • Mercury.
    • 2.

Hedgerow Pie by Mark Hix from Mark Hix on Baking (Quadrille)

Serves 6-8
Prep time:Ìý 30 mins (+ 1hr 30 mins chilling)
Cooking time:Ìý 45 mins

Ìý

Ingredients

Ìý

For the pastry

110g soft butter

135g caster sugar

1/2 tsp baking powder

225g strong white bread flour

a pinch of salt

125ml double cream

Ìý

For the filling

600g blackberries, fresh or frozen

120g caster sugar

3 tbsp water

1 tsp arrowroot or cornflour

200g blackcurrants, fresh or frozen

1 egg white, beaten together with 1 tbsp caster sugar

Icing sugar, for dusting

Ìý

Ìý

Method

1. To make the pastry, cream together the butter & sugar by hand or using a mixer.

2.ÌýSieve the baking powder & flour together & stir into the butter mix with the salt, then slowly pour in the cream until well mixed. Leave to chill in the refrigerator for about 30 mins.

3.ÌýRoll the pastry out on a floured table to about 3mm thick.

4.ÌýCut a disc large enough to line an 18cm x 3cm deep, loose-bottomed tart tin. Cut another disc to fit the top.

5.ÌýLightly grease the tin with butter & line with the larger disc of pastry to just above the top of the tin. Leave to rest for 1 hr in the fridge

6.ÌýMeanwhile, put 200g of the blackberries into a saucepan with the caster sugar & water, bring to a simmer & cook for 3–4 mins.

7.ÌýMix the arrowroot with a little water, add to the berries & simmer for 2–3 mins more, stirring occasionally.

8. Strain through a fine meshed sieve into a bowl. Leave to cool a little, then mix with the blackcurrants & remaining blackberries.

9. Preheat the oven to 200C/gas mark 6. Remove the pastry from the fridge, line the tart tin with greaseproof paper, fill with baking beans & bake for 10 mins without colouring.

10.ÌýRemove the baking beans & paper from the pastry & leave to cool a little.

11. Spoon the berry mixture almost to the top of the pie shell without overfilling with liquid.

12.ÌýBrush the edges of the pastry lid with a little of the beaten egg white, lay over the top & seal the edges by pinching with your fingers.

13.ÌýBrush the lid with more beaten egg white & make a 2cm slit in the centre with a knife (this will allow the steam to escape while cooking).

14.ÌýBake the pie on a tray for 20–25 mins until golden. Turn the oven down a little or cover the pie with foil if it begins to colour too rapidly. Leave to rest for about 15 mins before turning out.

15. Serve dusted with icing sugar & accompanied by a generous spoonful of sour cream.

Ìý

Nigel’s Top Tips

  • To avoid a soggy bottom on your pie, sit it on a baking tray in the oven to ensure it’s heated from underneath.
  • If the pie looks as though it’s browning too soon, cover it with foil or turn the oven down a bit.
  • ÌýYou can use dried legumes such as peas, lentils, beans to blind bake.

Broadcast

  • Thu 11 Sep 2014 17:05
    Â鶹ԼÅÄ Radio 2