Winter Berry Pie

A couple of weeks ago I decided to make a pie. I don’t usually like hot fruit desserts like apple pie unless there is a lot of pie crust and custard. However I love berries. Usually when you think of desserts with berries, cold desserts come to mind like a berry pavlova or berry trifle. I wanted to make a berry dessert which would be comforting in winter. So after a bit of sugar, spice and everything nice, I made my Winter Berry Pie.It is super easy to make. I didn’t make my own pastry because who has time for that!


  • One pack of short crust pastry
  • 6 plums
  • one pack of red currants
  • one pack of blackberries
  • one pack of raspberries
  • one pack of blueberries
  • 2 tbsp plain flour or corn flour
  • 1/2 cup sugar
  • half of a lemon
  • 1 egg whipped
  • (cinnamon 1 tsp optional)

Temperature- preheat oven to 180 °C


  1. Chop up the plums into quarters.Add plums to a medium sized sauce pan with sugar and lemon juice. Put the sauce pan on the hob on medium heat and let it stew. I put the plums in first as they weren’t ripe and would take longer to cook. If you have ripe plums you can just add all the fruit at the same time.
  2. Once the plums start to become a bit soft, add the rest of the berries. (If you have cinnamon powder you can add this too- 1 tsp should be sufficient). Let it stew. You will start to see juice in the pan and it will start to bubble. Cook it for about 20 minutes on high heat.
  3. Add the flour or corn flour to a separate bowl with some water to make a a paste. This is to ensure that there aren’t any lumpy bits of flour in the mixture. Pour this into the pan and let it thicken up.While you are waiting for this, roll out the pastry and divide it so that there is enough to cover the pastry dish and enough for the pastry top. Then cover the pastry dish with the first part of the pastry.
  4. Once the fruit filling has thickened, add it to the pastry dish.
  5. With the leftover pastry, cut strips to make a lattice for the pastry top. Once you have cut your strips, lay them over the dish diagonally. Repeat this on the other side so you have a lattice criss cross effect. With any remaining pastry, make flowers or any design you like. I decided to go with leaves, flowers and little bobbly bits.
  6. With a pastry brush, brush the egg mixture over the pastry. This will give the pastry a golden shine once it is cooked.Turn the oven temperature to the highest it can go and bake the pastry for 10 minutes.After 10 minutes, turn it down to 180 and cook it for a further 40-45 minutes. The pastry is cooked when it is golden and bubbling!

The best way to eat it is with hot custard or vanilla ice cream! (And a cup of tea obviously ;))

On a side note- you can also make this filling as a pancake topping! Just take out the plums and add any berries you like.

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