Bursting with sweet berries and covered with a pretty shortcrust pastry lattice, this pie makes the most of store cupboard and freezer ingredients, making it easy, quick, and budget-friendly. The perfect shortcut pud for when you're feeding a crowd, just serve with a dollop of cream, custard, or ice cream.
450g sweet shortcrust pastry mix
1 free-range egg, beaten
500g mixed berries, defrosted
100g golden granulated sugar, plus extra for sprinkling
1 vanilla pod
Preheat the oven to gas 6, 200°C, fan 180°C. Make the pastry following the pack instructions. On a lightly floured surface, roll two-thirds of the pastry into a circle to line a 23cm pie dish. Trim the edges and chill for 20 mins. Roll out the remaining pastry and cut into strips; place on a lined baking sheet and chill.
Remove the pie dish from the fridge and line with nonstick baking paper and baking beans. Bake for 12-15 mins, then remove the paper and beans. Brush with the beaten egg and bake for 5 mins.
Drain any liquid from the berries and toss with the sugar and seeds from the vanilla pod (see Tip). Spoon into the pie dish, then use the pastry strips to make a lattice top. Brush with more beaten egg, sprinkle with sugar and bake for 30 mins until golden and the fruit is bubbling.
Tip: To remove the seeds from the vanilla pod, use a small, sharp knife to split the pod in half lengthways. Scrape the tip of the knife along the inside of the pod to remove the small black seeds. These have the most intense vanilla flavour, but you can also use the leftover pod to infuse custard, cream, or drinks, just remove before serving.
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