Ah, Sunday…I really love when there is nothing much to do on a Sunday and you can just potter about. Even though this image is from before the new paint job, I’m longing for the comfort the fire brings to our home.

This time of year is lovely though – late summer, just ready for the Autumn change. With it comes new season figs, heritage Apples, berries and…..

Blackberries!

We have a little vine (I didn’t attack with the garden hoe already) that I left to get the berries off, which I went out and picked. Then, with my little bowl and gumboots, went and raided the neighbours 6ft high, 20 meter long bushes that hang over his sheep paddock. One of the sheep let me know full well she was not happy about me taking her treats though…sorry.

Then it was straight home to ‘change’ a recipe that I spotted over at Julies gorgeous blog Made In Small Batches. I highly recommend you stop by there. Her life is quintessentially country life and gorgeous.

The recipe that Julie has up is a Strawberry Crostata. Now, I can’t have dairy or eggs and this was a heavy butter and egg recipe…so I had to tweak it…and hope it worked.

Yep. It did! So happy. Here is my version of Julies Crostata.

Homemade Blackberry & Vanilla Pie Recipe

1/2 Cup self raising flour (if using gluten free flour add another 1/2 cup for each flour element)

1 1/2 cups plain flour

1/4 cup of Natvia

2 tablespoons of Chia seeds, soaked in 4 table spoons water (egg replacer)

 1 teaspoon Vanilla

 90gms coconut oil

80gms of non dairy ‘butter’ (I used Nuttelex Buttery)

Enough berries to fill your pie level and a few dobs of good strawberry jam)

Icing for dusting (I used Natvia icing sugar)

Preheat oven to 180C and get out your Marley & Lockyer pie dish (see what I did there ;). Put all dry ingredients into a mixing bowl and combine. Then add your chia ‘eggs’ and butter/coconut oil, and vanilla and mix. You might have to get your hands in there for this. Cover doughball with cling film and chill in fridge for about 20 mins.

Take it out of fridge and knead for a minute or so and roll out to an inch bigger than your pie dish. Cut excess dough away. Tuck the edges around the sides and fill with berries and jam.

Roll out the cut away pieces of dough and cut some long strips to make your lattice. Bake in oven for about 30-40 mins and dust with icing sugar.

So good! I made an apple, cinnamon and sultana one the next night when we had the family over for dinner!

The pastry was crumbly and perfect…and being egg free, you can eat the raw dough. Winning!

Thanks for the inspiration, Julie. ~Ness xx

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