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.   

All that zest

On a distressing wintry night there is only one place you should be. Busily working away in the kitchen, producing these ravenous treats. The spongy texture and subtle lemon zest is a duet made in heaven. I was utterly surprised when flicking through recipe books, as it came to my discovery that I had never actually made lemon bars myself. That has since been rectified and I now have a tin brimming with tender squares of lemon sweeties. This recipe is from a favorite little cookbook of mine, splattered with the evidence of all the joys of baking now, yet its simplicity makes it all worthwhile. Brighten those miserable grey skies with these pops of lemon delights. 

{Freshly squeezed}

{You simply can not stop at one!}

Makes 12
2 eggs
175g caster sugar
150g soft margarine/ plus extra for greasing
finely grated rind of 1 lemon
175g self-raising flour
125ml milk
icing sugar for dusting

Syrup
140g icing sugar
50ml freshly squeezed lemon juice


Method
Preheat oven to 180°C. Grease an 18cm square cake tin and line with baking paper. 
 
Place the eggs, caster sugar, and margarine in a bowl and beat hard until smooth and fluffy.
Stir in the lemon rind, the add the flour lightly and evenly.
Stir in the milk,    
mixing evenly, then spoon batter into the prepared cake tin, smoothing level. 

Bake in preheated oven for 45-50 minutes in a square cake pan, until golden brown and firm to the touch

To make the syrup;

Place the icing' sugar and lemon juice in a small saucepan and heat gently, stirring until the sugar dissolves. Do not boil.

Prick the cake all over with a skewer and spoon the hot syrup over the top allowing it to be absorbed.
Leave to cool completely in the tin, cut into 12 pieces and dust with a little icing sugar before serving.