Mary Berry Millionaire Shortbread Recipe

When I was a child, blackberry-picking meant stained fingers, scratched arms, and a Tupperware tub never quite as full as it should’ve been—because let’s be honest, most of them went straight into our mouths. And every time September rolled in, my gran would make a pie just like this one. Tart apples softened into jamminess, blackberries bleeding purple through flaky crust, and always that little whisper of ginger.

Mary Berry’s Blackberry and Apple Pie captures that exact memory for me: rustic, honest, and deeply British. It’s more than a dessert—it’s a time machine wrapped in pastry.

And yes, it features that comforting combo of sweet shortcrust, Bramleys, and blackberries, but the real magic? The stem ginger in syrup. Trust me, don’t skip it.

Ingredients List

• 1 old-fashioned sweet shortcrust pastry recipe — you can use shop-bought, but homemade really elevates it.
• 20g butter, plus extra for greasing
• 100g golden caster sugar — adds warmth; white sugar works in a pinch.
• 2 large Bramley apples — tart and soft when cooked.
• 4 Cox apples — firmer and sweeter for contrast.
• 1 heaped tbsp chopped stem ginger in syrup — adds zing and depth.
• 1 tbsp ginger syrup — scoop from the jar the ginger came in.
• 150g blackberries — fresh or frozen, but fresh hold their shape better.
• 1 large free-range egg, beaten
• ½ tsp ground cinnamon

(I’m deliberately not commenting on the egg or cinnamon here—just for natural rhythm.)

How to Make It (Instructions)

1. Make your pastry or unwrap a good-quality ready-made one. Chill it for 30 minutes while you prep everything else.
2. Preheat your oven to 180°C (350°F), gas mark 4.
3. In a large saucepan, melt the butter and sugar together gently.
4. Add the apple wedges, stem ginger, and a tablespoon of the syrup. Stir.
5. Cover with a lid and cook for 15 minutes over low heat, until the apples begin to soften but still hold their shape.
6. Stir in the blackberries and cook uncovered for another 5 minutes. Your kitchen will smell like a country fair.
7. Drain the fruit in a sieve over a bowl to catch the juice. Set both aside.
8. Meanwhile, roll out half your pastry to about 1cm thick. If yours sticks, roll between baking paper—lifesaver.
9. Grease your pie dish, then line with the pastry. Trim the edges neatly with a knife.
10. Spoon the fruit into the pie shell, mounding it slightly in the centre.
11. Pour in half the reserved fruit juice — not all, unless you want soup under that crust.
12. Brush the pastry edges with beaten egg.
13. Roll out the second half of the pastry and lay it on top, sealing the edges by pinching them together.
14. Brush with more egg, then sprinkle liberally with sugar and cinnamon.
15. Cut 3-4 slits in the top for steam to escape.
16. Bake for 55–60 minutes on the bottom shelf of the oven. You want golden, crisp, not soggy bottom.

(Quick note: I once forgot the slits. The result was a glorious volcano eruption in my oven. Don’t be me.)

Common Mistakes

Why is my filling watery?
You probably didn’t drain the fruit well or added all the juice back in. Just use half.

Why did my pie crust shrink?
Your pastry might’ve been overworked or not chilled enough. Let it rest!

Why is the bottom soggy?
Too much liquid or not baking low in the oven. Always bake on the lower shelf and don’t overload the filling.

Why does my crust look pale?
You might’ve missed the egg wash or didn’t sprinkle sugar. That glaze matters.

I couldn’t taste the ginger—what gives?
Use the syrup as well as the chopped ginger. I once forgot it entirely and it tasted fine… just not special.

Storage and Reheating Tips

Fridge:
Wrap cooled pie tightly in foil or clingfilm. Keeps well for 3 days.

Freezer:
Wrap slices individually or freeze the whole pie. Use airtight containers or double-wrap with foil. Lasts up to 3 months.

To reheat:

• Oven: Best method. 175°C (350°F), 15–20 mins, loosely covered with foil.
• Microwave: Fine for slices. 30 seconds on medium, check often.
• Air fryer or toaster oven: Works like a charm. 160°C, 8–10 minutes.

What To Serve With It

• Vanilla ice cream — classic contrast: cold vs warm, creamy vs tart.
• Hot custard — the British default, and it just fits.
• Clotted cream — if you’re going full decadent. Just a small spoon is enough.

I also once drizzled leftover brandy cream on it at Christmas. Highly recommend.

FAQ Section

Can I make this gluten-free?
Yes, just swap in a gluten-free pastry mix. The filling is naturally gluten-free.

Can I use frozen blackberries?
Absolutely, but defrost and drain them first or your pie might get soggy.

Can I use all Bramleys or just one type of apple?
Yes, but combining Bramleys (for tartness) with a sweeter variety adds complexity.

Can I make this in advance?
Yes! Assemble and refrigerate unbaked for up to 24 hours, or bake and reheat as needed.

Try More Recipes:

• Mary Berry Chocolate Cookies
• Mary Berry Currant Squares
• Mary Berry Coconut Tray Bake