Mixed berry pie
(14 Feb 2020)


Mixed berry pie

Recipe by Nicole Snelling

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

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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