Very berry pie
By Lisa Faulkner
Published on 17 January 2022
This juicy pie by Lisa Faulkner makes the most of summer berries and is great for using up any gluts from the gardenTime and servings
1 hr 45 minsTotal time
6Servings
1 hr 45 minsCooking time
Ingredients
- 250 g of plain flour
- 50 g of icing sugar
- 125 g of cold cubed butter
- 2 eggs, beaten separately
- 1 sachet of ground arrowroot (8g)
- 1 tbsp of soft brown sugar or caster sugar
- 1 tbsp of ground almonds
- 1 tbsp of vanilla extract
- 150 g of blackberries
- 150 g of blueberries
- 150 g of strawberries
- 150 g of drained tinned cherries
Method
Step 1
First make the pastry. In a food processor or by hand, mix flour and icing sugar together then add the butter and pulse until breadcrumbs. Beat an egg then add to the flour mixture with a tbsp of ice cold water and pulse until the pastry just comes together.Step 2
Shape the pastry into a ball and cut into 2 halves, one half about two thirds bigger than the other. Flatten both into a disc and wrap in paper or cling film in the fridge. Allow to rest for an hour.Step 3
Preheat your oven to 180°C/160°C fan/gas 4. Lightly grease your tart tin. Roll out the larger of the discs into a circle about ½cm thick that fits your pie dish and goes up to the edges. Let this rest in the fridge.Step 4
Combine the arrowroot, sugar and ground almonds then whisk in the vanilla extract and 1tbsp water. Mix all your berries together in a large bowl and coat in the sugar paste. Fill the tart tin with the fruit.Step 5
Roll out the remaining pastry disc to about ½cm thick to fit on the top of the tart. Then, cut out lots of little star shapes on top and place them on the pie. Brush with beaten egg and bake in the preheated oven for about 35 minutes.