Christmas Berry Pie

Prep Time 30 mins, plus chilling time

Bake time 1 hour

Serves 10

Ingredients:

Pastry dough 250g unsalted butter, at room temperature

125g caster sugar

1 large eggs 2 egg yolks

Zest of 2 lemons, finely grated

550g plain flour

Equipment:

Tala Performance Pie Dish 9 inch 

Indigo and Ivory Cooks Measure 

Tala Originals Christmas Snowflake Rolling Pin

Tala Originals Christmas Gingerbread Rolling Pin 

Tala Originals Stoneware Mixing Bowl 

Filling

700g frozen mixed berries

150g frozen cranberries

125g caster sugar ½ lemon, juiced 3 tbsp cornstarch

1 teaspoon vanilla extract

To finish

3-4 tbsp milk

Vanilla ice cream, to serve

Method:

1. Make the pastry. Add the flour to a large mixing bowl, then rub in the butter with an electric mixer until you have fine crumbs. Add the sugar, lemon zest, egg and egg yolks then mix until you get a smooth dough. Add a bit of cold water if too crumbly. Add a bit of flour if too sticky. Wrap the pastry dough with cling film then transfer to the fridge for 30 mins.

2. Make the filling. Add all the ingredients to a bowl then mix with a spoon. Set aside.

3. Roll half the pastry out on a lightly floured surface until large enough to cover a 9 inch pie dish, previously buttered.

4. Lift the pastry over a rolling pin, drape into the pie dish and gently press over the base and sides. Poke the base with a fork. Trim off the excess.

5. Pour the filling into the dish. Set aside.

6. Roll out the remaining pastry to form a lid. Decorate to your liking with the remaining pastry. Gently lift the pastry lid over the pie, press the edges together with a fork, spoon or simply with your fingers. Cut off any excess.

7. Brush with some milk.

8. Bake in a preheated oven to 180°C/160°fan/gas mark 4 for 1 hour. Cover with foil if it starts to over-brown.

9. Serve warm with vanilla ice cream.

10. Enjoy