Blackberry Pie with Blackberry Jelly Garnishing

Ingredients:

- 2 cups plain GF flour

- 1 cup GF/CF butter (I use nuttelex)

- 2 extra-large eggs

- 3 by 415g tins of blackberries

- 6 desert spoons of gelatine

- 3 desert spoons xanthun gum

- 1 ½ cups castor sugar

- 1 cup white sugar

- Spray on canola oil

Instructions:

- Preheat oven to 200 celcius

- In a large mixing bowl combine flour, eggs and GFCF butter (after microwaving for 20 seconds)

- Mix into a large smooth batter blob

- Roll out flat between 2 sheets of baking paper

- Lifting batter in between the two sheets, place inside round cake tin

- Push sheets with batter in between into cake tin and push up against all edges/sides

- Remove top layer of baking paper to leave pastry exposed

- Gently spray exposed pastry with canola oil spray

- Blind bake for 20 minutes

- While blind baking prepare inside of tart

- Strain liquid from blackberry tins into a microwavable large mixing bowl (keep for jelly garnish)

- Place blackberries in another large missing bowl

- Add castor sugar xanthum gum and 3 desert spoons of gelatine to berries

- Mix berries well with sugar, gum and gelatine

- When crust is blind baked fill pastry with blackberry mixture

- Roll out the excess pastry and make pie top with that

- Bake for 25 minutes and then allow to cool

- Carefully remove from tin and then peel off lining baking paper.

- While baking prepare jelly

- Add White sugar and 3 desert spoons of gelatine to blackberry liquid

- Stir through well

- Microwave for 3 minutes

- Remove and pour into desired jelly moulds

- Refrigerate until set (then cut into desired shapes to serve with pie and GFCF ice cream)

ENJOY!