Summer berry pie

Summer berry pie

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(8 ratings)

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Cooking time

Prep: 10 mins Cook: 1 hr Plus chilling

Skill level

Easy

Servings

Serves 6 - 8

Use summer's bounty of gorgeous berries to make this family favourite, just add cream!

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving (6)

kcalories
800
protein
12g
carbs
92g
fat
46g
saturates
23g
fibre
6g
sugar
43g
salt
0.57g

Ingredients

  • 350g plain flour
  • 250g butter, diced
  • 140g icing sugar, plus 2 tbsp extra
  • 100g ground almonds
  • zest 1 orange, plus a squeeze of juice
  • 1 large egg, separated
  • 750g mix of cherries (stoned if you have a stoner, or halved and stoned), blueberries, blackcurrants, redcurrants and blackberries
  • 2 tbsp cornflour
  • granulated sugar, for sprinkling

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Method

  1. Put the flour, butter, icing sugar, ground almonds and zest in a food processor and whizz to crumbs. Mix the yolk with 1 tbsp cold water, then add to the processor and pulse until the dough comes together.
  2. Split the pastry in half, wrap in cling film, then chill for 30 mins.
  3. Heat oven to 190C/170C fan/gas 5. Line a 20cm pie dish with half the pastry, add a sheet of greaseproof paper and baking beans and bake blind for 30 mins. Remove the paper and beans. Mix the berries and cornflour with the extra 2 tbsp icing sugar and a squeeze of orange juice, then pile into the pie base.
  4. Roll out the remaining pastry until big enough to cover the pie with a slight overlap. Whisk the egg white with a fork, then brush a little around the pastry rim. Carefully lift on the pastry lid, trim the edges and press with fork prongs to seal. Use a 2cm cutter, the large end of a piping nozzle or a bottletop to stamp out a few pastry polka dots – discarding the pastry circles you stamp out. Brush all over with more egg white, then sprinkle generously with granulated sugar and bake for 30 mins until golden and the syrupy fruit has started to bubble out of the polka dots.
  5. Allow the pie to cool for a few mins before serving hot, or warm or at room temperature, with a dollop of clotted cream, ice cream or drizzle of single cream, if you like.

Recipe from Good Food magazine, July 2011

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Comments

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ExtremeMama's picture

This was my first attempt at baking a pie and it won first prize in a Pie Baking Competition (there were dozens of entries)! The judges said the pastry was "just like your Granny used to make"! I would definitely recommend this recipe!

kharyss's picture
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Don't know how everyone else got good results with this. I used just cherries which cost a fortune from the supermarket. Tossed them in the corn flour and icing sugar and baked for 45 minutes. Came out inedible. The cornflour hadn't cooked out, even with the extra cooking time so it was a watery floury mess. Next time I'll stick to a can of pie filling. It's cheaper than spending best part of nine pounds on something the dog wouldn't even eat!

irmgard2's picture
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A beautiful pie! I used blackberries, black currants and blueberries, with a few cherries added to bring up to the required amount of fruit. I had more pie crust dough than I needed for my pie dish, so I have it in the fridge to make another single-crust pie.

nickim's picture
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Really lovely, but changed to a gluten free pastry and used a tin of cherry pie filling instead of fresh ones.

nickysolar's picture
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Simply the best pie recipe! I have adapted it by using whatever i have growing - cherries, raspberries, apples and mixtures of apple with berries to make up to 750g. Its a really deep pie and the pastry is something else.

lourogers's picture
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Really delicious, the pastry was amazing!

westonge06's picture
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Best pie I've ever made! Absolutely delicious! Home-made pastry is sooo much nicer than shop bought. Tasted great hot with a scoop of Cornish ice-cream. YUM!

Louise 1's picture
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A lovely easy pie to make and it tasted fantastic too.Went down well with kids and husband.Plenty of leftovers for the next day the children thought it tasted even better.

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