Berries, such as bilberries, blueberries and
Fresh lemon juice
Cold butter, diced
Cold vegetable fat or lard, diced
Egg, beaten with 15ml water, for glazing
For the pastry, sift the flour and
salt into a bowl., Add the butter and fat and rub in until the mixture
resembles coarse breadcrumbs. Stir in just enough water to bind. Form
into two balls, wrap and chill for 20 minutes. Roll out one ball and use
to line a 23cm pie dish, leaving a 1cm overhand. Brush the base with
Mix all the filling ingredients
together, except the butter (reserve a few berries for decoration).
Spoon into the pastry case and dot with the butter. Brush egg around the
Preheat a baking sheet at 220oC/425oF/Gas
7. Roll out the remaining pastry on a baking sheet lined with
greaseproof paper. With a serrated pastry wheel, make 24 thin strips.
Use the scraps to cut out leaf shapes, and mark veins. Weave the strips
in a close lattice and transfer to the pie. Seal the edges and trim.
Arrange the leaves around the rim. Brush with egg and bake for 10
Reduce the heat to 180oC/350oF/Gas
4 and bake the pie for a further 40-45 minutes. Decorate with berries.