Berry Scream Pies

Ingredients:

Pastry:
2 cups all-purpose flour
1 tsp baking powder
13 Tbsp Westgold Unsalted Butter 
½ tsp salt
½ cup iced water
1 egg, beaten
Sugar for sprinkling

Berry filling:
1 lb 7 oz mixed berries
¼ cup sugar
2 Tbsp lemon juice
2 Tbsp water
3 Tbsp cornstarch

Method

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

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

Roll out the pastry on a lightly floured surface to ⅛in thickness. Cut out circles and line 5 x 4½in pie tins. Cut pastry tops in desired shapes. Refrigerate until ready to bake.

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

To finish the pies:
Preheat oven to 400°F. Divide the berry filling into the pastry cases. Egg wash the edges, place the tops on, and press to seal. Egg wash the tops, sprinkle with sugar, and bake for 20 minutes until crisp and golden.

Cool for 20 minutes before removing from tins and serving.