A few weeks ago I hosted a BBQ, which was pretty rad. For the event I made a Summer Berry Pie. I also got a bit drunk and didn’t take any photos of it, because I was having a good time (soz ‘ard). I was however recently contacted by Seasonal Berries who were looking for people to get involved in their Berries Say Summer campaign. Talk about a great excuse for me to re-bake not only a tasty pie but for me to get some actual snaps of it this time around. And hey, as I’m changing jobs soon (can’t remember if I mentioned that) it’s a good chance for me to make a pie and take it in for my current workmates (they’ll be getting a cake the week I leave, I’m too good to this lot).
This was also another step along the pastry journey I’ve been having recently. It’s a slightly different kind of shortcrust again and one that’s a bit sweeter and less butter than the others I’ve made flavour wise. I will admit to being a tad naive and when I was first looking around for a recipe I assumed it was just going to be the same as the Blueberry Pie one I’d done previously but with a different filling. Talk about pastry naivety.
I’m also freshly back from a weekend at a festival (I say freshly, I got pretty badly ill), so packing this much fruit into me is just a little bit welcome. I also have no plans to drink for a couple of weeks, which I intend to stick to, for both my wallet and my body’s sake (I say that but I’ve literally just replied to an email about a #FDblogger meet up this Thursday involving gin… Gin Klaxon!)
What’s your favourite summer berry recipe?
- 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 summer berries (cherries, strawberries, blueberries & raspberries)
- 2 tbsp cornflour
- granulated sugar, for sprinkling
- In a large bowl mix together the flour, icing sugar, zest and ground almonds. Then rub the butter in with your finger tips quickly until they resemble breadcrumbs. You want to do this fast enough that the butter doesn't get too warm.
- Whisk the yolk with 1tbsp ice cold water and then add them into dry mix. Stir until it forms into a pastry.
- Divide into halves, wrap in cling film and chill in the fridge for at least half an hour.
- Preheat the oven to 190°C(170°C fan assisted) and prepare a 20inch pie tin.
- Roll out one half and carefully use it to line the tin. Trim off the excess. Line this with greaseproof paper and fill with baking beans (or rice).
- Place in the pre-heated oven and bake for 30 minutes.
- Remove and discard the paper and beans. In a large bowl mix together the fruits, cornflour and remaining icing sugar. Squeeze in some orange juice.
- Transfer this into the pastry case and whisk the egg white with a fork. Brush some of this around the edges of the pie.
- Roll out the second half of the pastry and cover the pie. Trim the excess and use a fork to push the edges together.
- Using a knife or small cutter cut holes into the top to allow the steam out then brush the top with more egg white. Dust with granulated sugar.
- Bake for a further 30 minutes until the top is golden and the filling is bubbling out of the holes.
- Remove and allow to cool for a couple of hours until the filling has completely set (or else serve warm and runny). Serve with ice cream of whipped cream.