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Mixed berry and custard pies

by Sally Abé
Mixed Berry and Custard Pies

Mixed berry and custard pies

PT40M

PT30M

 
 

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Ingredients

Metric

Imperial

  • Pastry

  • 200g of sweet shortcrust pastry, chilled
  • Berry filling

  • 400g of frozen mixed berries
  • 75g of sugar
  • Custard

  • 250g of milk
  • 1 vanilla pod, seeds only
  • 4 egg yolks
  • 50g of sugar
  • 20g of plain flour
  • 2 tsp cornflour
  • To glaze

  • 1 egg, beaten
  • Demerara sugar
1
Begin by making the berry filling. Place the berries and sugar in a pan and cook over a gentle heat for 20 minutes, stirring occasionally, until the liquid forms a syrup. Set aside and leave to cool completely
2
Meanwhile, make the custard. Whisk together the egg yolks and sugar in a large mixing bowl for 2 minutes until pale and fluffy, then mix in the plain flour, cornflour and a dash of milk to loosen up the mixture. Whisk until completely combined and set aside
3
Place the milk and vanilla seeds in a pan and bring to the boil over a medium heat. Quickly whisk in the egg and sugar mixture and continue to heat through until the custard thickens, stirring continuously to help the cornflour cook out
4
Once thickened, pour the custard into a deep baking tray or tin and cover with clingfilm – this will help it to cool quicker. Place in the fridge for 30 minutes
5
Remove the pastry from the fridge 20 minutes before using to allow it to come to room temperature
6
Preheat the oven to 200°C/gas mark 6 and line a large baking tray with baking paper
7
Roll the pastry out to a thickness of a pound coin and cut out 4 circles, each about the size of a small side plate or roughly 18cm in diameter
8
Spread a layer of the chilled custard over half of each circle, leaving a border. Make a slight indent in the middle of the custard and add a good spoonful of the cooled berries
9
Dampen the pastry border with a little water and fold over the plain half to cover the fillings, making a semi-circle shape. Use a fork to seal the edges together, pressing down firmly to create a lined pattern
10
Make 3 small slashes with a sharp knife in the top of each pie to allow steam to escape, then brush the tops liberally with the beaten egg to glaze. Sprinkle over a thick coating of Demerara sugar and transfer the pies to the lined tray
11
Bake for 10 minutes then turn the oven temperature down to 160°C/gas mark 3 and bake for a further 15 minutes until golden and crisp
12
Remove the pies from the oven and leave to cool for a few minutes as the filling will be extremely hot. Serve warm with vanilla ice cream, or leave to cool completely if not eating straight away
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Mixed berry and custard pies

 
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