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|Afternoon snack with Aspall cyder, it was very tasty!|
Obviously you can have ice cream on it's own or if you like to make things complicated then you make a big berry pie...
I used a Mary Berry recipe for the shortcrust pastry and doubled the ingredients;
350g plain flour
30g icing sugar
150g diced butter
2 large egg yolks
2tbps cold water
I sifted the flour and icing sugar together, added the cold diced butter and rubbed it together to get the breadcrumb consistency.
I then added the yolks and water to bring it together. Once it has formed into a dough, I wrapped it in a cling film and put it in the fridge. Once it had chilled I rolled it out on a well- floured surface.
I used a spring-form pan so it was a bit awkward getting the pastry into the form but after a bit of gentle manoeuvring and patch work I was there! I pricked the pastry and blind baked it for 15 minutes in a pre-heated oven. The temperature was on quite low as I didn't wish to burn the pastry, it was set to 100c. I then baked it without the baking beans for about 5-7 minutes until golden brown
Whilst it was baking I prepared my filling, I used 450g of frozen mixed berries, thawed of course, and 300g of fresh blueberries. Yes, that's a lot of berries...
I mixed 3 tbsp of cornflour with 50g of sugar and mixed it into the fruit. I wanted my fruit to remain quite tart as the pastry and ice cream would be sweet enough.
I also sprinkled a bit of cornflour and sugar at the bottom of my pastry case once baked. I filled the case with all the berries and laid the "lace" (I ran out of pastry to make it thicker!). I then baked it for another 30 minutes but kept an eye on it.
The end result was yummy, I left it to cool and we had it with some of my delicious ice cream.
My inspiration for this was Heather's Deep Dish Berry Pie Tart, hers is absolutely gorgeous. I will attempt this again so I can get the laces right and possibly add more berries...
I'm having another piece now to celebrate Andy Murray's first grandslam! Well...any excuse to have more pie :0)