For the Blackberry Filling:
2 tbsp butter
½ cup granulated sugar
1 tsp ground cinnamon
18 oz fresh blackberries (divided into two 9 oz portions)
Juice and zest of 1 orange
For the Pastry Dough:
2 ½ cups all-purpose flour
Pinch of salt
1 cup (2 sticks) unsalted butter, chilled and diced
2 tbsp superfine or granulated sugar
Approx. ⅓ cup plus 1 tbsp cold water
1 egg, beaten (for egg wash)
Make the Filling: Heat the butter in a saucepan over medium heat. Add the cinnamon, sugar, orange juice, orange zest, and half of the blackberries (9 oz). Simmer for about 10 minutes until the fruit softens, then mash with a potato masher to create a thick sauce. Mix in the remaining half of the blackberries and set aside to cool completely.
Make the Pastry: In a large bowl, combine the flour and salt. Add the cold cubed butter and rub it into the flour using your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar.
Form the Dough: Slowly add cold water a little at a time, stirring with a butter knife until the dough just starts to pull together. Knead lightly into a smooth ball, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes (or up to 2 days).
Prep & Roll: Preheat your oven to 350°F. Dust your work surface with a little flour. Roll out two-thirds of the dough to line the bottom of an 8- or 9-inch pie dish. Brush the pastry rim with beaten egg.
Create the Jack O’Lantern Top: Roll out the remaining dough into a circle for the top crust. Cut out eyes, a nose, and a jagged mouth using a small cutter or sharp paring knife to make a jack o’lantern face.
Assemble & Bake: Fill the bottom crust with the cooled blackberry mixture. Lay the carved pastry lid over the filling, press the edges together with your fingertips to seal, and trim away any excess. Brush the top with the beaten egg to glaze.
Bake: Place in the oven and bake for 30 to 35 minutes until the crust is crisp and golden brown. Serve warm with whipped cream or vanilla ice cream.
