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Mixed berry pie

  • 1:55 Prep
  • 0:55 Cook
  • 6 Servings
  • Challenging


  • 250g strawberries, hulled, quartered
  • 1 1/2 cups mixed frozen berries
  • 1/4 cup caster sugar
  • 2 tablespoons cornflour
  • 1 teaspoon finely grated lemon rind

Basic sweet shortcrust pastry

  • 1 1/2 cups plain flour
  • 2 tablespoons icing sugar
  • 125g unsalted butter, chilled, chopped
  • 1 egg yolk
  • 1 tablespoon chilled water


  • 1 egg, lightly beaten
  • 1 tablespoon raw sugar
  • Whipped cream, to serve


  • 1
    Place half the strawberries and half the berries in a saucepan over medium heat. Add caster sugar, cornflour and lemon rind. Cook, stirring, for 4 to 5 minutes or until mixture has thickened and heated through. Stir in remaining strawberries and berries. Set aside.
  • 2
    Meanwhile, make basic pastry: Process flour, sugar and butter together until mixture resembles fine breadcrumbs. Add yolk and chilled water. Process until pastry just comes together, adding more water if necessary.
  • 3
    Turn pastry onto a lightly floured surface. Knead gently until smooth. Shape into a 2cm-thick disc. Wrap in baking paper. Refrigerate for 20 to 30 minutes or until firm enough to roll out.
  • 4
    Preheat oven to 200°C/180°C fan-forced. Lightly grease a 3cm-deep, 20cm (base), loose-based round flan tin. Roll pastry between 2 sheets of baking paper until 4mm thick. Line tin with pastry. Trim and reserve excess pastry. Refrigerate tin, covered, for 30 minutes.
  • 5
    Place tin on a baking tray. Line pastry case with baking paper. Fill with ceramic pie weights or uncooked rice. Bake for 12 minutes. Remove paper and weights. Bake for 10 minutes or until light golden. Cool.
  • 6
    Roll reserved pastry between 2 sheets baking paper to form a 24cm x 15cm rectangle. Using a knife, cut pastry lengthways into twelve 1.5cm-wide strips. Fill pastry case with berry mixture. Brush edges with egg.
  • 7
    Arrange pastry strips in a lattice pattern over pie filling (see note). Press edges to seal. Trim excess. Brush lattice with egg. Sprinkle with raw sugar. Bake for 25 minutes or until golden. Set aside for 1 hour to cool. Serve with whipped cream.

Source: taste.com.au


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