BLACK & BLUE BERRY PIE

PREP + COOK TIME 1 HOUR 15 MINUTES (+ REFRIGERATION, COOLING & STANDING) SERVES 8

400g frozen blackberries

1/3 cup (75g) caster sugar 2 tablespoons cornflour 2 tablespoons water

250g frozen blueberries

2 teaspoons finely grated lemon rind ½ teaspoon mixed spice

1 egg white, whisked

2 teaspoons demerara sugar thick cream, to serve

CUSTARD PASTRY

1½ cups (225g) plain flour

¼ cup (35g) cornflour

¼ cup (30g) custard powder 2 tablespoons icing sugar

125g cold butter, chopped coarsely 1 egg yolk

1 tablespoon iced water, approximately

1 Make custard pastry.

2 Meanwhile, combine 1 cup of the blackberries and caster sugar in a medium saucepan; bring to the boil. Blend cornflour with the water in a small jug; pour into berry mixture, stirring over medium heat until mixture boils and thickens. Cool.

Stir in remaining blackberries, then blueberries, rind and spice.

3 Roll two-thirds of the pastry between sheets of baking paper until large enough to line a 24cm round greased loose-based flan tin. Ease pastry into tin; trim edge. Reserve and refrigerate excess pastry. Refrigerate pastry case for 30 minutes.

4 Preheat oven to 200°C/180°C fan.

5 Spoon blackberry filling into pastry case. Brush pastry edge with egg white. Roll reserved pastry between sheets of baking paper until large enough to cover pie. Cut into 10 x 1.5cm strips. Place strips over pie, weaving in and out to make a lattice pattern. Trim edges, pressing to seal; sprinkle with demerara sugar.

6 Bake pie for 50 minutes or until browned. Stand for 10 minutes before serving. Serve with ice-cream.

CUSTARD PASTRY

Process flours, custard powder, icing sugar and butter until crumbly. Add egg yolk and enough of the water for the ingredients to just come together. Knead pastry on a floured surface until smooth. Wrap pastry in plastic wrap; refrigerate for 30 minutes.