Very Berry Pie

Apple. Feijoa. Raspberry. Pear. You name it and I will have most likely transformed these delectable fruits into mouth watering pies. So when faced with the challenge of adding individuality to these generational favourites, I opted for a truly home grown recipe and whipped up a scrumptiously indulgent berry combination pie. Follow the recipe below for a dessert with rustic charm that resonates with the warmth of winter while fitting in perfectly to a spring picnic. I used a large pie dish to contain this tantalizingly delight but I love the idea of teeny tartlets for individual servings. Add a sprinkle of lemon zest for that undeniable bliss associated with love and baking. Bon appetite!

Very Berry Pie

Pastry

• 2 sheets of sweet short pastry follow recipe below for a homemade variation:
• 140g plain flour plus extra for dusting
• 1/4 tsp baking powder
• 1/2 tsp mixed spice
• 1/2 tsp salt
• 50g caster sugar
• 55g unsalted butter, diced,
• 1 egg, beaten

Filling

• 1 cup boysenberries, fresh or frozen
• 1 cup blueberries, fresh or frozen {add any other berries of your choice if you wish}
• juice and rind from one lemon for extra flavoring
• 3 tbsp caster sugar

I used a preprepared pasty for this recipe yet for an alternative home made recipe simply sift the flour and baking powder into a large bowl. Stir in the mixed spice, salt and sugar. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Add the beaten egg and mix to a firm dough. Cut the dough in half and roll each half into a ball. Wrap in cling film and chill in the refrigerator for 30 minutes. 

Preheat the oven to 180°C and grease a 23cm round pie dish. Roll out the pastry into 2x30cm rounds and use the first to line the tart tine. Blind bake this base layer for 10-15minutes or until lightly golden to ensure the pastry is cooked before adding the filling.  

Pour the berries into the prepared dish and sprinkle the caster sugar over the mixture to counter act the tang of the fruit. Squeeze the lemon juice over the berries, making sure to catch the pips. Finally, sprinkle the lemon rind over the filling to intensify the zest flavour.

Cut the remaining pastry into long strips about 2cm wide. Lay half the strips evenly along the top of the filling in one direction and then lay the remaining strips of pastry under every other strip to from a lattice. Trim off all edges and seal with water. Bake for 25-30minutes or until pastry is golden brown. Serve straight from the oven with sweetened yogurt or ice cream for a tantalizingly spring dessert.