Blueberry & Blackberry Lattice Pie
Grab a slice & serve nicely with some delicious hot custard!
(credits to @angelicadayskitchen for this wonderful recipe).
225g plain flour
100g butter, diced
Pinch of salt
1 free-range egg, beaten
500g mixed berries, defrosted
100g golden granulated sugar, plus extra for sprinkling
20ml Blossom Honey
1 vanilla pod
For the dough
Glazing the top
Gather the ingredients for the dough & Knead the dough briefly and gently on a floured surface. Wrap in cling film & chill while preparing the filling (DO THIS FIRST).
Preheat the oven to gas 6, 200°C, fan 180°C.
On a lightly floured surface, roll two-thirds of the pastry into a circle to line a 23cm pie dish. Trim the edges & chill for 20 mins.
Roll out the remaining pastry & cut into strips; place on a lined baking sheet & chill.
Remove the pie dish from the fridge & line with non-stick baking paper & baking beans.
Bake for 12-15 mins, then remove the paper & beans.
Take it out the oven & brush with the beaten egg & bake for 5 mins.
Drain any liquid from the berries & toss with the sugar & honey.
Spoon into the pie dish, then use the pastry strips to make a lattice top.
Brush with more beaten egg, sprinkle with sugar & bake for 30 mins until golden & the fruit is bubbling.