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Mixed Berry Pie

Serves 8

2-1/2 cups all-purpose flour

1/4 teaspoon salt

1 cup cold butter, cubed

6 to 8 tablespoons ice water


1 cup sugar

1/4 cup cornflour


1/3 cup water

1/2 teaspoon ground cinnamon, optional

1 cup fresh blueberries

2 1/2 cups mixed berries

1 tablespoon lemon juice

2 tablespoons butter

  1. In a large bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough into two portions so that one is slightly larger than the other. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or overnight.

  2. For filling, in a large saucepan, whisk sugar, cornstarch, salt, water and, if desired, cinnamon until smooth; add blueberries. Bring to a boil; cook and stir 2 minutes or until thickened. Cool slightly.

  3. Preheat oven to 200°C. Gently fold mixed berries and lemon juice into blueberry mixture. On a lightly floured surface, roll out larger portion of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate. Add filling; dot with butter.

  4. Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom pastry; flute edge. Bake 10 minutes.

  5. Reduce oven setting to 180°C; bake 45-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.