Summer berry pie
Use summer’s bounty of gorgeous berries to make this family favourite, just add cream!
- Prep:10 mins
- Serves 8
Nutrition per serving
- kcal 800
- fat 46g
- saturates 23g
- carbs 92g
- sugars 43g
- fibre 6g
- protein 12g
- salt 0.57g
- 350g plain flour
- 250g butter, diced
- 140g icing sugar, plus 2 tbsp extra
- 100g ground almonds
- zest 1 orange, plus a squeeze of juice
- 1 large egg, separated
- 750g mix of cherries (stoned if you have a stoner, or halved and stoned), blueberries, blackcurrants, redcurrants and blackberries
- 2 tbsp cornflour
- granulated sugar, for sprinkling
Put the flour, butter, icing sugar, ground almonds and zest in a food processor and whizz to crumbs. Mix the yolk with 1 tbsp cold water, then add to the processor and pulse until the dough comes together.
Split the pastry in half, wrap in cling film, then chill for 30 mins.
Heat oven to 190C/170C fan/gas 5. Line a 20cm pie dish with half the pastry, add a sheet of greaseproof paper and baking beans and bake blind for 30 mins. Remove the paper and beans. Mix the berries and cornflour with the extra 2 tbsp icing sugar and a squeeze of orange juice, then pile into the pie base.
Roll out the remaining pastry until big enough to cover the pie with a slight overlap. Whisk the egg white with a fork, then brush a little around the pastry rim. Carefully lift on the pastry lid, trim the edges and press with fork prongs to seal. Use a 2cm cutter, the large end of a piping nozzle or a bottletop to stamp out a few pastry polka dots – discarding the pastry circles you stamp out. Brush all over with more egg white, then sprinkle generously with granulated sugar and bake for 30 mins until golden and the syrupy fruit has started to bubble out of the polka dots.
Allow the pie to cool for a few mins before serving hot, or warm or at room temperature, with a dollop of clotted cream, ice cream or drizzle of single cream, if you like.