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© StockFood

Berry pie


The delicious balance of sweet, buttery pastry and tart filling make this pie a firm favourite.


  1. 225 g plain flour

  2. 110 g butter, cubed

  3. 80 g caster sugar

  4. 1 egg

  5. 1–2 tbsp cold water

  6. egg wash

  7. 300 g pitted cherries

  8. 225 g raspberries

  9. 225 g blueberries

  10. 150 g strawberries, chopped

  11. 175 g caster sugar

  12. 40 g corn flour

  13. 2 tbsp lemon juice


  1. Mix flour, butter and sugar in a food processor. Add egg and water to form a dough. Chill for 30 mins.

  2. Use the dough to line a pie dish (saving the excess pastry). Prick the pastry and blind-bake (with paper and beans) at 180°C for 15 mins. Remove the paper and beans and cook for 5 mins. Remove and cool.

  3. Cook the fruit in an iCook™ pan for 10 mins. Add the sugar, corn flour and lemon juice. Once thickened, spoon into the pastry.

  4. Cover the pie with a lattice using the remaining pastry. Brush with egg wash and bake for 20 mins.

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