Mulberry Pie

Ingredients

• 2 1/2 cups Flour
• 250 grams Butter (unsalted), chilled and chopped into cubes
• 1 tsp Salt
• 1 tsp Sugar
• Ice cold water (enough to bring the dough together, not more than 1/4 cup)
• 3 cups Mulberries
• 1 1/4 cups White sugar
• 1/4 cup Flour
• 2 tbsps Butter
• 1 tbsp Milk

Directions

For the pastry

1. Combine flour, butter, salt and sugar in a food processor.
2. Pulse until the mixture resembles breadcrumbs.
3. Slowly add ice water, one tablespoon at a time, and continue to pulse.  The dough should start to form a ball and hold itself together.
4. Turn the dough out onto plastic wrap.  Split into two pieces and wrap and refrigerate for 30 minutes.
5. Remove from fridge and allow to warm up slightly.
6. Lightly flour your bench and roll out into two large circles.

For the pie

1. Preheat oven to 200*.
2. In a large bowl, mix berries with sugar and flour.
3. Spray a pie dish with cooking oil.  Line the bottom of the dish with one of the circles of dough.
4. Add the berry and sugar mixture to the pie dish.
5. Dot berries with butter.
6. Cover the berries with the remaining pastry.  You could try a lattice top – but it’s more difficult than it looks!
7. Brush the top of the pie with milk.
8. Let the pie rest in the fridge for 30 minutes.
9. Bake pie in the preheated oven for 15 minutes.  I recommend putting your pie on another baking tray to catch any sugar syrup spills so you don’t have to clean your oven.
10. Lower oven temperature to 175* and bake for an additional 30 minutes.
11. Remove from the oven and let cool to room temperature.  You can eat whilst still warm but it will be runny and quite messy!