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Plum-Blackberry Potpie

Chinese five-spice powder and ground pepper give this down-home pie a hint of sophistication, but the filling will also be delicious if you leave them out.

  • prep: 20 mins
    total time: 2 hours 35 mins
  • servings: 8
Photography: Con Poulos




For the Crust

  • 1 package (14 ounces) thawed frozen puff pastry (preferably Dufour), chilled
  • All-purpose flour, for baking sheet
  • 1 large egg white, lightly beaten, for egg wash
  • Coarse and fine sanding sugar, for sprinkling (optional)

For the Filling

  • 1 pound 4 ounces black plums, pitted and cut into 3/4-inch-thick wedges (about 4 cups)
  • 6 ounces blackberries (1 1/4 cups)
  • 1/2 cup granulated sugar
  • 3 tablespoons cornstarch
  • 1/8 teaspoon Chinese five-spice powder
  • Coarse salt
  • Freshly ground pepper (optional)


  1. Step 1

    Preheat oven to 375 degrees. Make the crust: Unfold pastry on a very lightly floured baking sheet, and roll out to a 1/8-inch thickness. Set a 9-inch pie plate, upside down (do not press down), on 1 side of pastry, and cut around plate using a sharp paring knife. Remove dish. Cut five 3/4-inch-wide strips from scraps.

  2. Step 2

    Brush round with egg wash (do not let drip down sides), adhere strips to surface, and brush again with egg wash. Cut out a 2 1/2-inch hole in the center of pastry round using a biscuit cutter. Sprinkle with sanding sugar. Freeze for 15 minutes.

  3. Step 3

    Make the filling: Mix together plums, blackberries, granulated sugar, cornstarch, five-spice powder, 1/4 teaspoon salt, and 1/8 teaspoon pepper.

  4. Step 4

    Pour filling into pie plate, and cover with parchment-lined foil. Transfer to a foil-lined rimmed baking sheet.

  5. Step 5

    Bake pastry crust on top rack and filling in bottom third of oven for 30 minutes. Transfer crust on baking sheet to a wire rack (it should be golden and cooked through). Let cool slightly.

  6. Step 6

    Continue to bake filling until starting to bubble in center, about 30 minutes more. Remove from oven, uncover, and top with pastry crust.

  7. Step 7

    Bake pie until bubbling vigorously in center, about 10 minutes more. Transfer pie to a wire rack, and let cool for at least 1 hour before serving.

Martha Stewart Living, June 2011