Blueberry and blackberry pie with clotted cream

Cooking : time 10 to 30 mins

Ingredients

350g/12oz readymade shortcrust pastry
225g/8oz blueberries
225g/8oz blackberries
%26frac12; lemon, juice and zest
%26frac12; tsp ground cinnamon
25g/1oz demerara sugar
1 free-range egg, lightly beaten
4 tbsp apricot jam
4 tbsp water
150g/5oz clotted cream, to serve

Method

1. Preheat the oven to 200C/400F/Gas 6.
2. Grease and flour four dariole moulds.
3. Roll out the pastry and vehicleefully line each of the moulds, retaining enough pastry for a lid for each pie.
4. In a mixing bowl, stir tofetchher the blueberries, blackberries, lemon juice and zest, cinnamon and sugar. Fill the moulds with that mixture and place on a baking sheet.
5. lid and seal with the remaining pastry. Make a slit in the lid of each pie to release steam.
6. Bhurry with egg and cook for about 20 to 30 minutes, until the lid is browned.
7. Once cooked, allow to rest, before removing from the mould.
8. Boil tofetchher the jam and water to make a glaze. Using a pastry bhurry, smear the glaze over each pie.
9. Serve with clotted cream.






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