Blackberry and Ginger Pie

This recipe comes from https://www.delicious.com.au/recipes/blackberry-ginger-pie/d7de82bc-3860-407d-846d-11b9e74149e5?r=recipes/group/miy0n6u1

INGREDIENTS

 * 500g frozen blackberries
 * 1/2 cup (110g) caster sugar
 * 1/2 cup (160g) cherry or raspberry jam
 * 25g crystallised (candied) ginger, chopped
 * 2 tsp cornflour
 * 1 egg, lightly beaten with 1 tbs water
 * 1 tbs demerara sugar
 * Thickened cream, to serve

PASTRY

 * 11/3 cups (200g) plain flour
 * 1/4 cup (55g) caster sugar 1/4 tsp fine sea salt
 * 125g cold unsalted butter, cut into 2cm cubes
 * 2 tsp apple cider vinegar mixed with 1/3 cup (80ml) cold water and 4 ice cubes 1. For the pastry, combine flour, sugar and salt in a bowl. Add butter and toss to coat. Turn out onto a clean work surface and, using a pastry cutter (or flat-bladed knife), roughly cut butter into flour (leaving some large chunks of butter so the pastry will be nice and flaky). Create a well in the centre of flour mixture and add vinegar water in 3 batches, working it in with your hands to form a rough dough (you may not need all the water). Discard ice. Shape into a disc, wrap in plastic wrap and chill for 3 hours.

Roll out one-third of the pastry on a lightly floured work surface to form a 20cm × 15cm rectangle, 3mm thick. Cut into fifteen 8mm × 20cm strips.

Cook blackberries, caster sugar, jam and ginger in a pan over medium heat for 15 minutes or until syrupy. Stir 1/4 cup (60ml) syrup with cornflour until smooth. Return cornflour mixture to pan and cook for a further 4 minutes or until thickened. Remove from heat. Cool completely

Pour the filling into the pastry-lined dish. Make a loose lattice top with the chilled strips and place it over the filling. Press the edges to seal and trim any excess pastry. Freeze for 1 hour.

Preheat oven to 200°C. Brush pastry with egg wash and scatter with demerara sugar. Place on a baking tray. Bake for 30 minutes or until light golden. Reduce oven to 180°C and cook for 30 minutes or until golden.

Rest for 30 minutes. Serve with cream