Blackberry Vanilla Pies | Donna Hay

Ingredients

• 2 cups (300g) frozen blackberries
• 1 tablespoon cornflour (cornstarch)
• ¼ cup (55g) caster (superfine) sugar
• 1 teaspoon vanilla extract
• 4 sheets frozen shortcrust pastry, thawed
• 1 egg, lightly beaten
• 2 tablespoons coffee sugar+
• vanilla ice-cream, to serve