For the Dough:
- 220g Cold Butter
- 200g Sugar
- 375g Flour
- 1 tsp Baking Powder
- 1 tbsp Vanilla Sugar
- 1 Egg
For the Filling:
- 500-600g Raspberries, Blueberries & Blackberries
- 100g Sugar
- 1 tbsp Cornstarch
- Zest of a Lemon
- ½ Juiced Lemon
OR
- 3 tbsp Lemon Curd
- 3 tbsp Raspberry, Blackberry or Blueberry Jam
Method:
- Grease pan and line with baking paper
- Preheat oven to 190c
- Mix the butter, sugar, flour, baking powder and vanilla sugar.
- When you have a crumb consistency add the egg and mix
- Remove the dough and split into two portions, one slightly larger than the other
- Press the larger portion into the pan to form the base of your pie
- Put the other half in the fridge
- If using fresh berries mix them with the sugar, cornstarch, lemon zest and lemon juice. If using jam mix with the lemon curd.
- Spread the filling on to the base
- Roll the remaining dough and cover the pie, place a hole in middle of the pie
- Bake for 35 – 40 minutes until golden
- Allow to cool before serving