Recipe for Berry Blush Pie with homemade shortcrust pastry
250g Plain Flour
175g Cold butter, cubed
2 Egg Yolks, Cold
1 Vanilla Bean, Scraped
¼ tsp Salt
1 20cm Tart Case or Pie Dish
Or you can use a pack of shop bought shortcrust pastry
350g Mixed Frozen Berries
300g Fresh Berries (blueberries and strawberries)
125g Caster Sugar
1 Berry Blush Infusion Pyramid (Twinings tea bag)
1 Lemon (Juice)
30g Corn Flour
1 Egg Yolk
Using a stand mixer beat the butter, vanilla bean seeds, and sugar together until it forms a paste. Gradually add the egg yolks beating after each addition.
Add the flour and salt and bring the dough together. Flatten and wrap in cling film before chilling for 30mins.
Roll out the pastry to the thickness of a R2 coin. Line a 20cm fluted tart tin or a pie dish. Press into the pan and trim off the excess leaving a 2cm extra around the rim. Tuck the excess behind the pastry.
To crimp the edge, place your finger and thumb 1cm apart. Push the pastry in between the space. Repeat all around the pastry or crimp with a fork. Prick the base and leave to firm in the fridge.
Roll out the excess pastry and cut out 24 small hearts. Place on a plate and leave to chill in the fridge.
In a saucepan, add 1/2 of the frozen berries, sugar, tea bag, water and lemon juice and bring to the boil over medium heat. Continue to cook for 3-4 minutes till the mixture becomes syrupy.
Place the corn flour in a small bowl and add some of the syrup mixture to the corn flour and stir to combine. Add this mixture to the sauce pan and stir to combine.
Preheat the oven to 180C. Cook for a minute and then remove off the heat.
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Recipe provided by Twinings Tea