Berry Pie
Recipes
The delicious balance of sweet, buttery pastry and tart filling make this pie a firm favourite.
Ingredients:
225 g plain flour
110 g butter, cubed
80 g caster sugar
1 egg
1–2 tbsp cold water
egg wash
300 g pitted cherries
225 g raspberries
225 g blueberries
150 g strawberries, chopped
175 g caster sugar
40 g corn flour
2 tbsp lemon juice
Method:
Mix flour, butter and sugar in a food processor. Add egg and water to form a dough. Chill for 30 mins.
Use the dough to line a pie dish (saving the excess pastry). Prick the pastry and blind-bake (with paper and beans) at 180°C for 15 mins. Remove the paper and beans and cook for 5 mins. Remove and cool.
Cook the fruit in an iCook™ pan for 10 mins. Add the sugar, corn flour and lemon juice. Once thickened, spoon into the pastry.
Cover the pie with a lattice using the remaining pastry. Brush with egg wash and bake for 20 mins.
