Ingredients Click to find out more about the ingredients
125g unsalted butter, softened
200g caster sugar
1 egg, beaten
2 egg yolks
70g icing sugar
500g plain flour, plus extra for dusting
1) For the pastry, mix the icing sugar, butter and egg yolks. Add the flour and mix with your fingertips until the mixture resembles damp breadcrumbs. 2) Add 1-2 tablespoons of water, just enough for it to come together. Wrap in cling film and refrigerate for 30 minutes 3) Heat oven to 190C/170C fan/gas 5. 4) For the filling, put the fruit and caster sugar into a pan with a little water and simmer for about 10 minutes or until the fruit is tender. 5) Pour the fruit into a pie or flan dish. 6) Roll the pastry out on a lightly floured surface so it’s big enough to make a lid for your pie dish. 7) Wet the edge of the dish and add a strip of extra pastry. Wet the strip and put the pastry lid on, Crimp together by pinching with your fingers. Trim off any excess. 8) Make a few holes in the lid to allow the steam to escape and brush with the beaten egg. 9) Bake for 30 mins until golden brown. Allow to rest for a few minutes before serving.