Category Archive: Pastry

  1. Berry Pie – The Taste of Summer

    Well here we are, it’s September. Late summer days are shortening already but I am hanging on for dear life to the still warm mornings and evenings, pretending that it will never turn cold again. It’s still boiling hot back home in Washington State in the beautiful Pacific Northwest after all! I have it in me to keep my head in the sand a little longer…

    This time of year in Washington, one of the top fruit growing states in the USA, you drive down a highway anywhere east of the Cascade Mountains and the road is lined with little stands selling summer fruits and berries. Buckets of bright red and blue line the fog line beckoning you in to spill juice down your front as you shovel in what you can’t wait to taste when you get home.

    I must say, I always recommend buying an extra punnet for the car. When I was a kid, I used to eat cherries and raspberries until my fingers turned pink and my tummy grumbled in protest. It was the absolute best!

    Now, what to do with those punnets you actually get home? Well don’t just turn it all to jam – make a pie of course!

    Berry pie is my absolute favourite summer dessert. Bursting with juicy flavour, natural sugars and a tang to balance every bite, I think it is the ticket to prolonged summer happiness.

    Serve it warm, just cooled from the oven, with a big scoop of vanilla ice cream and you have equal to the American dream on a plate. I made this back for the 4th of July, which I spent here in London yet again. Homesick? Yes!  But this sweet berry pie made me feel like I could smell the sparklers and hear the pop of fireworks all the way from home…

    cooling berry pie baking pastry homemade

    Berry Pie
    Serves 12


    1 quantity Double Rich Pie Crust

    1kg mix of blackberries, raspberries and blueberries

    50g caster sugar (if the berries are tart, add a bit extra)

    1 lemon, zested and juiced

    Pinch of salt

    50g plain flour

    1 tablespoon corn starch

    2 tablespoons butter, cubed


    Preheat the oven to 190°c/375°f . You will need a 28cm/12inch fluted pie tin, preferably with a removable bottom.

    Start by making the pastry then form it into two flattened disks and put it in the fridge to chill for at least 30 minutes to rest.

    In a large bowl, mix together the berries, sugar, lemon juice and zest, salt and the flours and allow to sit while you roll out the pie dough.

    Roll out one disk to line the bottom of the pie case. Press the dough neatly into the corners of the case so that you get neat bottom corners when you remove it for serving and roll off the over hanging dough with your rolling pin to neaten up the top edges. Please this in the fridge while you roll out the second disk.

    Roll the second disk out on a very well flour surface. Cut evenly sized strips out of the dough, making sure you can easily move them from the surface as any pulling will stretch the strips and make them irregular. Pour in the filling and begin the lattice. Starting from the center of the round and then use ever other strip going outwards. You should be following the same shape of the circle over the pie. and moving outwards on each side.

    lattice pie pastry berry summer baking

    If the pastry dough has warmed up a little too much, put the whole pie in the freezer for 5 minutes. You want the pastry to be cold as possible before baking so it comes out short and crisp.

    Bake the pie for a good 45 minutes on the middle shelf at 190°c/375°f for 30 minutes, check the top to make sure it doesn’t over brown and cook it for a further 15 minutes, turn the temperature down to 170°c/340°c if it’s getting a little too golden to keep it at a high temperature.  I find it useful to put a square of tin foil over the top of the pie during the remaining cooking time if it starts to go too brown to early. You want to cook it the whole way through to make sure the bottom crust is done.

    berry pie a la mode

    Allow the tart to cool down enough to handle and then carefully lift it out of the tin and slide it off the base onto a serving plate. This step is best done while the pastry is still quite warm, else it will stick to the case and break.

    Berry pie is the absolute best served a la mode with good vanilla ice cream and shared with friends. Just make sure to reserve a slice for tomorrow’s breakfast… you won’t regret it.

    (Thank you to my dear friend Sian Henley for the lovely photo at the beginning of this post. I was too busy pouring fourth of July punch and forgot to snap one before we sliced it!)

  2. Short Crust and Cherry Pie

    It’s that time of year when we are all getting just a little tired of the fresh fruit bowl… pie season! Let’s start with making the perfect pie pastry, then fill it with what you like. Today, I’ll be filling my pie with cherries, which have been in amazing abundance this year.


    Below are my favorite recipes and methods for perfect short crust pastries. Like my grandma’s recipes, the base of these start with a combination of butter, flour and salt with additions of lard, egg yolk and sugar to make them as flakey, rich or sweet as you want them for different recipes. For the purposes of this lesson, I will be making the Double Rich Pie Crust recipe.


    Basic Pie Crust 250g plain flour, 1 large pinch salt, 140g cold unsalted butter or 100g cold unsalted butter and 40g cold lard, 2 large egg yolks, 3 TBS chilled water (or 5 TBS chilled water, no egg yolks)

    Double Rich Pie Crust 500g plain flour, 1/8 tsp salt, 280g cold unsalted butter/200g cold unsalted butter and 80g lard, 4 large egg yolks, 5-6 TBS chilled water (plus extra)

    Sweet Rich Pie Crust To the 250g flour recipe, add 1 TBS caster sugar with salt.

    Cherry Pie Filling About 1kg/2lbs fresh, tart, whole cherries 1 TBS Almond Liqueur 3 TBS Corn Flour 1/4 tsp ground cinnamon 150-200g/1 cup-1 1/2 cups granulated sugar (depending how tart cherries are) 2 TBS granulated sugar (for topping)


    First thing’s first – pop a small jug or cup of water in the fridge to chill down. You’ll need it very cold. Now, follow this same method for each pie pastry recipe and you’ll get there. Start by choosing either the slow manual or quick machine method for rubbing fat into flour, then follow the steps after. For now, let’s focus mainly on the quick method. I’ll add some more photographs of the slow method a bit later… To start, measure flour and salt into a large bowl and cut up cold unsalted butter into cubes. If you don’t have unsalted, for heaven’s sake just use salted and omit the salt in the recipe. Life’s too short for needless extra trips to the grocery store…