{ Mixed Berry Pie }

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Good afternoon my lovely sconers,

I’m currently recovering from a business trip to Melbourne. I know what you’re thinking – Why would that make you tired? Melbourne is awesome! and I completely agree, but early/late flights mixed with a stressful job interview = tired baker. Oh so tired .:Yawn:.

After such an adventure and so much time spent planing said adventure I completely forgot about putting up the Mixed Berry Pie recipe. Over a delightful weekend we celebrated our good friends 30th birthday with a trip to a street circus performance, topped off with an Indian feast. I (naturally) offered to shower our dear friend in many kinds of sweets, but he was adamant that his favorite kind of cake was in fact pie. Now I’ve never made a sweet pie. In fact, I’m not a big fan of sweet pie at all. But whatever the birthday boy wants, he gets.

I went into this pie adventure thinking it would be hard and stressful. Boy was I wrong! Not only was the crust super easy – but so was the filling. It was just lovely to be making something I had no desire to taste before it was baked. Usually I “misplace” large portions of raw cookie dough or batter. You know, for science.

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I mixed a few recipes up for the crust and the insides. I used frozen berries as well as fresh blueberries and strawberries to help fill it all up to the rim. This is a summer delight that will tingle the tastebuds and can be served hot or cold, with cream or ice-cream.

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{ Hazelnut Pastry }

175 g softened butter
3 Tbsp cold vegetable shortening
150 g icing sugar, sieved
1 2/3 cups plain flour
Handful of crushed raw hazelnuts
2 tsp ground cinnamon

{ Directions }

1. Beat butter, shortening, and icing sugar in an electric mixer until pale and fluffy (4-5 minutes). Add remaining ingredients and mix until just combined. Form into a ball, wrap in plastic wrap and refrigerate until firm (2 hours).
2. Separate pastry into two balls. Roll one half of the hazelnut pastry to 3mm-thick on a lightly floured piece of baking paper and line a 24cm-diameter tart tin. Trim edges and refrigerate until firm (30 minutes). Roll out remaining dough on a lightly floured piece of baking paper to a rough 24cm-long rectangle, place on an oven tray and refrigerate until firm (30 minutes).
3. Preheat over to 180C

{ Berry Filling }

1 Packet frozen mixed berries (500g)
1/2 small punnet of fresh strawberries
1 small punnet of fresh blueberries
70 g raw caster sugar
30 g cornflour

{ Directions }

1. Combine berries and strawberries, sugar, and cornflour in a bowl. Let the mixture sit for roughly 15 minutes to let the frozen berries thaw a little. Add mixture into the pie.
2. Cut remaining pastry lengthways into 12mm-thick strips and form a lattice pattern over mixture, trimming overhanging ends. Bake until crisp and golden (30-35 minutes), cool in tin for 30 minutes then remove and cool to room temperature. If you prefer you can dust the pie with icing sugar or serve with your own treats.

ENJOY!

L&S

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