Winter Berry Pie

Cooking time: 1 hour

Serves: 6

Ingredients

- 2 Sheets of Shortcrust Pastry

- 800g Frozen mixed winter berries

- 1 Lemon (zest & juice)

- 250g Caster Sugar

- 80g Cornflour

- 1 Egg (beaten)

- 1tbsp Demerara Sugar

- 1tsp Cinnamon

Method

- In a medium sized saucepan, bring your frozen mixed berries to a boil, and cook down for 10 mins until the berries have given their juice.

- In a small bowl, mix together your caster sugar, cornflour, lemon zest and cinnamon. Pour the mixture into the berries and continue to cook on a low heat until the sugar has dissolved, and the berry mixture has thickened. Finish with the lemon juice, give it a final stir, then set aside.

- Line a greased 8/9inch Pie tin with greaseproof paper, then lay down 1 sheet of pastry, ensuring it is evenly covering the dish all the way up the sides. Pour in your berry pie filling, then lay the 2nd sheet of pastry on top, pressing down along the edges to ensure the pie is sealed.

- Using a small knife, cut off any excess pastry if needed (you can use this for decorations if you like) then brush your beaten egg evenly across the top. (this gives your pie a beautiful golden brown shine).

- Sprinkle demerara sugar evenly on top (for extra crunch) then bake in a pre-heated oven at 200ºc for 25mins or until the Pastry is cooked through.

- Serve with a generous spoonful of whipped cream, and enjoy!