Mixed Berry Lattice Pies

Two small pies with a lattice top, filled with blackberries, blueberries and raspberries. Frozen berries work as well as fresh.

Makes two 12 cm (5-inch) pies · Prep 30 min · Cook 40 min, plus 1 hour to set

Ingredients

• 500 g shortcrust pastry
• 400 g mixed berries
• 70 g sugar
• 2 tablespoons cornstarch
• 1 lemon, juice
• 1 egg, beaten

Method

1. Heat the oven to 190 °C (375 °F). Line two small pie dishes with two thirds of the pastry.
2. Toss the berries with the sugar, cornstarch and lemon juice and fill the cases.
3. Cut the remaining pastry into strips and weave a lattice over each pie. Brush with egg.
4. Bake for 35–40 minutes, until the pastry is golden and the filling bubbles.
5. Let the pies cool for an hour so the filling sets.

Weaving the lattice before the egg wash.

Tips

• If you use frozen berries, do not thaw them; add 5 minutes to the baking time.
• Put a tray under the dishes to catch any filling that bubbles over.