Summer berry pie

The polka dots aren’t strictly necessary, but we love the way they let you peek into the juicy filling.

• Serves 6-8 • Prep 10 mins plus chilling • Cook 1 hr

350g plain flour

250g cold butter, cut into cubes 140g icing sugar, plus 2 tbsp 100g ground almonds

1 orange, zested, plus a squeeze

of juice

1 large egg, separated

750g mix of stoned cherries, blueberries, blackcurrants, redcurrants and blackberries 2 tbsp cornflour granulated sugar, for sprinkling

1 Put the flour, butter, 140g icing sugar, ground almonds and orange zest in a food processor and blitz to crumbs. Mix the egg yolk with 1 tbsp cold water, then add to the processor and pulse until the dough comes together. Split the pastry in half, wrap, and chill for 30 mins.

2 Heat the oven to 190C/170C fan/ gas 5. Line a 20cm pie dish with half the pastry, then line with a sheet of baking parchment and fill with baking beans. Bake for 30 mins. Remove the baking parchment and beans. Mix the berries and cornflour with the 2 tbsp icing sugar and a squeeze of orange juice, then spoon into the pie base.

3 Roll out the remaining pastry until big enough to cover the pie with a slight overlap. Using a 2cm round cutter, the large end of a piping nozzle or a bottle top, stamp out a few circles to create a polka-dot pattern (discard the pastry circles you stamp out). Whisk the egg white with a fork, then brush a little around the pastry rim. Carefully lift on the pastry lid, trim the edges and press with a fork to seal. Brush all over with more egg white, then sprinkle with granulated sugar and bake for 30 mins until golden and the syrupy fruit has started to bubble out of the polka dots.

4 Leave the pie to cool for a few minutes and serve hot or at room temperature. PER SERVING (6) 800 kcals, fat 46g,

saturates 23g, carbs 92g, sugars 43g, fibre 6g, protein 12g, salt 0.6g