Berry Scream Pies

Ingredients:

Pastry:
2 cups plain flour
1 tsp baking powder
180g Westgold Unsalted Butter
½ tsp salt
½ cup iced water
1 egg, beaten
Sugar for sprinkling

Berry filling:
650g mixed berries
¼ cup sugar
2 Tbsp lemon juice
2 Tbsp water
3 Tbsp cornflour

Method

To make the pastry:
Place the flour, baking powder, and salt into a bowl and mix to combine. Use fridge-cold butter and grate it into the flour, tossing with a little flour as you grate. Rub the butter in lightly with your fingertips until coated.

Pour in the ½ cup water and stir with a knife, adding a little more water as necessary to form a firm dough. Wrap in plastic wrap and refrigerate for 30 minutes.

Roll out the pastry on a lightly floured bench to 3mm thickness.

Cut out circles and line 5 x 11cm pie tins.

Cut out pastry tops in desired shapes. Leave in the fridge until ready to bake.

To make the berry filling:
Place the berries, sugar, and lemon juice in a saucepan and gently bring to the boil. Mix the water and cornflour together until smooth, then stir into the berries. Cook until thickened. Set aside to cool.

To finish the pies:
Preheat oven to 200oC. Divide the cooled berry mixture into the pastry-lined tins.

Egg wash the edges, place the pastry tops on, and press together. Egg wash the tops, sprinkle with sugar, and bake for 20 minutes until crisp and golden.

Allow to cool for 20 minutes before removing from tins and serving.