Berry Blush Pie Recipe

This deliciously sweet berry pie recipe is the perfect dessert to serve at Easter lunch


General info

Serves: 8

Ingredients

Pastry

  • 250g plain flour
  • 175g cold butter, cubed
  • 75g sugar
  • 2 egg yolks
  • 1 vanilla bean, scraped
  • ¼ tsp salt
  • 1 8 inch tart case or pie dish

Filling

  • 350g mixed frozen berries
  • 300g fresh berries (blueberries and strawberries work best)
  • 125g castor sugar
  • 1 Twinings Berry Blush Infusion tea bag
  • 50ml water
  • 1 lemon juice
  • 30g corn flour
  • 1 egg yolk
  • Demerara sugar

Preparation

Pastry

  1. 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.
  2. Add the flour and salt and bring the dough together. Flatten and wrap in cling film before chilling for 30mins.
  3. Roll out the pastry to the thickness of a 1 Rand coin. Line an 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.
  4. 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.
  5. Roll out the excess pastry and cut out 24 small hearts. Place on a plate and leave to chill in the fridge.

Filling

  1. 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.
  2. 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.
  3. Preheat the oven to 180°C Cook for a minute and then remove off the heat.
  4. Remove the mixture from the saucepan into a bowl and add the frozen fruits then the fresh fruits.
  5. Pour this mixture into the chilled pastry case and top with the pastry hearts.
  6. Brush the pastry with the egg yolk mixed with a tsp of water and sprinkle with Demerara sugar.
  7. Bake in the oven for 25mins.
  8. Allow to cool before serving with yoghurt or a scoop of ice-cream
Recipe by Twinings
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