Best dessert and baking recipes from TASTE Magazine

Warm pudding

Shortcrust berry pies

15–20 minutes

Shortcrust berry pies

Serves 4

Difficulty Easy

Cooking Time 15–20 minutes

Ingredients

250 g sifted flour
120 g caster sugar
Softened butter
4 free-range egg yolks
A few handfuls frozen berries
Sugar

Method

Preheat the oven to 180°C. On a lightly floured surface, make a well in sifted flour, then add caster sugar and push to the sides of the well.
Add chopped, softened butter and free-range egg yolks* to the middle and gently combine using your fingertips to form a smooth dough.
Knead until just combined, then wrap in clingfilm and chill for 30 minutes. Distribute a few handfuls frozen berries between 4–6 ovenproof dishes and top each with a sprinkling of sugar.
Roll out the dough to a 3 mm thickness and cut out pieces to cover each oven dish. Bake for 15–20 minutes, or until golden and the berry juices bleed.

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Shortcrust berry pies

Shortcrust berry pies

Ingredients

Method