Berry pie

Serves: 6

Chilling: 30 min

Preparation: 20 min

Cooking: 25 min

Filling

• 150 g black cherry jam

• 80 ml (⅓ c) water

• 350 g frozen berries

Pastry

• 250 g flour, plus extra for dusting

• 175 g butter, cut into cubes

• 15 ml (1 T) castor sugar

• 1 egg, beaten

• 15 ml (1 T) ice water

Preheat oven to 180 °C and grease a pie dish.

1. Filling: Heat the cherry jam and water in a saucepan over low heat, stirring continuously until the jam has melted and is starting to bubble.

2. Add the berries and give them a gentle stir to coat them in the hot jam mixture. Transfer the mixture to the pie dish. Set aside to cool.

4. Pastry: Blend the flour, butter and sugar together in a blender until the mixture resembles fine breadcrumbs. Mix together the beaten egg and water and set aside 15ml (1 T) of the mixture.

5. Gradually add the egg mixture to the butter mixture in the blender and process until it forms a soft dough. Shape the pastry into a disc, cover with clingfilm and place in the fridge for 30 minutes or until firm and cold.

6. Roll out the pastry on a lightly floured surface then cover the pie dish and berries.

7. Press the pastry down at the edges to seal. Trim off any excess pastry and crimp the edges with your fingertips.

9. Chill for 30 minutes. Transfer the pie dish to a baking tray, brush the pastry with the remaining egg wash, sprinkle 10 ml (2 t) sugar over and cut a cross in the centre of the pastry.

10. Bake for 25 minutes or until the pastry is golden and the filling is bubbling.

Serve hot with custard or cream.

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