Whilst we’re still being bathed in glorious sunshine, this is one dessert you must indulge in
So easy to make and a definite crowd pleaser, best of all, it takes less that 45mins from start to nom!
1 roll of puff pastry
Two fistfuls of strawberries
Two fistfuls of blackberries
Two fistfuls of raspberries
3 tbsp flour
3 tbsp caster sugar (you can use granulated if you wish, but I find caster sugar dissolves better)
1 egg (beaten)
Preheat the oven the 200°C/392°F. Remove the tops from your strawberries and slice, then wash all the fruit together
Shake as much water off as you can, then take off any further moisture with a piece of kitchen roll, once dry, pop into a bowl and mix thoroughly with your flour and sugar.
Personally, I like to put two tablespoons each of flour and sugar in the bottom of the bowl before adding the fruit and then putting the final tablespoons of flour and sugar on top. I find it gives better initial distribution when I start mixing, but it’s really a matter of choice. At the end of the day, it’s all the same once it’s been thoroughly mixed!
Next, roll out your pastry and pile your mix on top, leaving about an inch of space all the way around. I’ve made pastry plenty of times in the past and when you have a good amount of time, it can be very enjoyable, but for ease, picking up a packet from your local supermarket is the way to go! I like this one, because it comes wrapped in a baking sheet, meaning you don’t have to try and transfer it anywhere!
Cut each corner line, this makes for an easier time when you start folding
Remember, pastry likes cold hands, so if yours are very warm, fold the pastry quickly and try not to touch it again or it’ll all start to go sideways on you!
Once folded, brush the pastry with your beaten egg (you won’t use anywhere near all of the egg, but do give the pastry a good coat) then place it in the centre of your oven for 25mins.
I started checking mine from the 15mins mark as I wanted it lightly browned all over and sometimes my oven has a mind of it’s own! I also took the opportunity to push some of the fruit down with the back of a fork so that it was an even surface when it was done.
If you’re serving straight away, get some really good vanilla ice cream and place it on top, the heat of the pie will have little vanilla rivers running all over it in no time, cut up and dig in!
I made a slightly different version over the weekend for my family. I didn’t have any raspberries to hand, so used a few blueberries in the mix instead. This made the pie sweeter (not sickly though!), so depending on what you like, you can change the fruit to suit your palate!
Ok just one more look…