Mixed berry handpies

Mixed berry handpies

By
From
The Pie Project
Makes
4
Photographer
Kirsten Jenkins

The photograph of this pie was the screensaver on my phone for about six months I loved it so much. Whenever I’m making a pie, it’s always a struggle to decide how to finish it. Do I do a thick distinctive lattice that always garners praise? An open top to allow the thick bubbling jam to spill over the sides? Or a careful plait that takes me to the tip of my pastry patience? Clearly, here I just couldn’t decide, so did them all! Have fun with these lids and use your creativity to come up with your own designs. — Phoebe

Ingredients

Quantity Ingredient
2 x 435g frozen careme vanilla bean pastry, thawed, or other bought sweet shortcrust rolled to a thickness of 3 mm
500g mixed frozen berries, (blueberries, raspberries and cranberries, for example)
2 ripe pears, peeled, cored and chopped
220g caster sugar
1 teaspoon natural vanilla extract
35g vanilla custard powder
1 egg, lightly beaten

Method

  1. Cut four 14 cm rounds from one sheet of pastry and press into the bases and sides of four 10 cm individual pie dishes. Chill for 30 minutes. Cut the remaining pastry into four, and then cut out as desired for the pie lids. You could cut the strips of pastry to make a lattice, or use cookie cutters to cut out small holes from the lid, or cover the filling with rough triangle shapes. Place on a baking tray lined with baking paper and chill for 30 minutes.
  2. Bring the berries, pears and sugar to a simmer in a saucepan over medium heat. Cook for 15 minutes or until syrupy. Remove from the heat and stir in the vanilla, then mix 4 tablespoons of the berry mixture with the custard powder until smooth. Return to the pan with the rest of the syrup and cook for 5 minutes, stirring, or until thickened. Remove from the heat and leave to cool completely.
  3. Preheat the oven to 200°C. Divide the filling between the lined pie dishes and cover each one with a pastry lid, trimming the edges. Brush with the beaten egg and place on a baking tray. Bake for 10 minutes, then reduce the oven temperature to 180°C and bake for a further 25 minutes or until golden. Cool to room temperature before serving.
Tags:
the pie project
pie
pies
project
kirsten
jenkins
phoebe
wood
pastry
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