Berry Blush Pie

Bake to impress. Wow the one(s) you love with this super-easy-to-make afternoon treat or perfect pudding.

Pastry

• Using a stand mixer beat the butter, vanilla bean seeds, and sugar together until it forms a paste. Gradually add the egg yolks beating after each addition.
• Add the flour and salt and bring the dough together. Flatten and wrap in cling film before chilling for 30mins.
• Roll out the pastry to the thickness of a 2p coin. Line a 8 inch fluted tart tin or a pie dish. Press into the pan and trim off the excess leaving a 1 inch extra around the rim. Tuck the excess behind the pastry.
• To crimp the edge, place your finger and thumb 1cm apart. Push the pastry in between the space. Repeat all around the pastry or crimp with a fork. Prick the base and leave to firm in the fridge.
• Roll out the excess pastry and cut out 24 small hearts. Place on a plate and leave to chill in the fridge.

Or you can use a pack of shop bought short crust pastry.

Filling & Finish Ingredients

• In a saucepan, add 1/2 of the frozen berries, sugar, tea bag, water and lemon juice and bring to the boil over medium heat. Continue to cook for 3-4 minutes till the mixture becomes syrupy.
• Place the corn flour in a small bowl and add some of the syrup mixture to the corn flour and stir to combine. Add this mixture to the sauce pan and stir to combine.

• Preheat the oven to 180C Cook for a minute and then remove off the heat.
• Remove the mixture from the saucepan into a bowl and add the frozen fruits then the fresh fruits.
• Pour this mixture into the chilled pastry case and top with the pastry hearts.
• Brush the pastry with the egg yolk mixed with a tsp of water and sprinkle with demerara sugar.

• Bake in the oven for 25mins.
• Allow to cool before serving with yoghurt or a scoop of ice cream.