Sunday, 25 July 2010

Berry Pie...

On our walk up the hill that leads to our local secondary school sports centre we happened to notice an abundance of blackberries by the side of the road and rather than walking home in a circuit we came back the same way. In less than 10 minutes we managed to gather just under a pound of free fruit and so our seasonal berry pie was born...


1lb fresh berries
3 peeled pears chopped into small chunks
3 tablespoons of caster sugar
1 block of frozen pastry
butter for greasing tin
1/2 a bar of dark chocolate finely grated

  1. Pre-heat oven to 200c (slightly less if fan)
  2. Soak freshly picked fruit to get rid of bugs and dust, drain and rinse
  3. Grease an 8" pie dish/tin
  4. Roll out pastry to line tin and trim over the edge as there will be shrinkage as you blind bake, prick the base with a fork to prevent bubbles forming (any excess pastry can be cut into pretty shapes to decorate the top of your open pie
  5. Blind bake for 10 minutes, remove and set aside
  6. Fill base with fruit and sprinkle over the caster sugar and chocolate.
  7. Place on any pastry shapes
  8. Bake in oven for 15-20 minutes, until fruit soft and juicy and pastry has gone golden brown
  9. Leave to cool for 5 minutes
  10. Serve with good local cream or ice-cream (best eaten outside with the sun at your back and a breeze through the trees)!

1 comment:

Thank you for stopping by and taking the time to comment.