Mixed berry pie
(14 Feb 2020)

berry

Mixed berry pie

Recipe by Nicole Snelling

Pastry:
140g Cold unsalted butter, cubed
250g Plain flour, plus extrafor dusting
60ml Castor sugar
3–4 Tbsp iced water
a pinch of salt

Filling:
3 Cups Mixed frozen or fresh berries
½ Cup Castor sugar
3 Tbsp Water
1 Tbsp Corn flour
1 Tbsp Lemon juice
1 tsp Vanilla essence
Pinch of salt

To make the pastry, put the butter, flour, sugar and salt in a large mixing bowl and rub the butter into the flour using your fingertips until the mixture resembles breadcrumbs.
Add the cold water, enough to bring it together to a crumbly dough, it should just hold together.
Wrap the dough in cling film, and chill it in the fridge for at least 1 hour, until firm.

To make the filling, add the lemon juice, water and corn flour to a mixing bowl, whisk until smooth. Then add the berries, castor sugar and vanilla essence to a sauce pot, add the corn flour mixture and stir. Bring the berry mixture to a boil, then reduce the heat and allow to cook for 10-15 minutes. Then allow the mixture to cool completely.
To assemble the pie line 6 individual ramekins with a non-stick cooking spray, add the berry filling to each ramekin. Roll out the pastry on a lightly floured surface, about 1.5 mm thick. Top each pie with a round of pastry making sure the filling is completely covered.  Bake the pie in the oven for 10-15 minutes until the pastry is golden brown.  Serve the pies warm or chilled with vanilla ice cream or custard.

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