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Homemade Lattice Berry Pie.
- Course:
- Cuisine
- Prep time: minutes
- Cook time: minutes
- Total time: minutes
INGREDIENTS:
SERVES 8
- 450g/1lb/4 cups berries, such as bilberries, blueberries, blackcurrants etc
- 115g/4oz/generous ½ cup caster (superfine) sugar
- 45ml/3 tablespoon cornflour (cornstarch)
- 30ml/2 tablespoon lemon juice
- 25g/1oz/2 tablespoon butter, diced
FOR THE PASTRY- 275g/10oz/2½ cups plain (all-purpose) flour
- 4ml/¾ tsp salt
- 115g/4oz/½ cup cold butter, cut in pieces
- 40g/1½oz/3 tablespoon cold white vegetable fat (shortening), cut in pieces
- 75-90ml/5-6 tablespoon iced water
- 1 egg beaten with 15ml/1 tbsp water, for glazing
STEPS:
- For the pastry, sift the flour and salt into a bowl. Add the butter and fat, and cut in with a pastry blender until the mixture resembles coarse breadcrumbs. With a fork, stir in just enough water to bind the pastry. Form into two balls, wrap in baking parchment, and chill for 20 minutes.
- On a lightly floured surface, roll out one ball about 3mm/⅛in thick. Transfer to a 23cm/9in pie dish and trim to leave a 1cm/½in overhang. Brush the base with egg glaze.
- Mix all the filling ingredient together, except the butter (reserve a few berries for decoration). Spoon into the pastry case and dot with the butter. Brush the egg glaze around the rim of the pastry case (pie shell).
- Preheat a baking sheet in the centre of a 220°C/425°F/Gas 7 oven.
- Roll out the remaining pastry on a baking tray lined with baking parchment. With a serrated pastry wheel, cut out 24 thin pastry strips. Roll out the scraps and cut out leaf shapes. Mark veins in the leaves with the point of a knife.
- Weave the strips in a close lattice, then transfer to the pie using the paper. Press the edges to seal and trim. Arrange the pastry leaves around the rim. Brush with egg glaze.
- Bake for 10 minutes. Reduce the heat to 180°C/350°F/Gas 4 and bake until the pastry is golden, 40-45 minutes more. Decorate with berries.
