Ingredients

Method

• 300 g flour
• ¼ t salt
• 230 g Woolworths Ayrshire salted butter, cubed
• 8 t iced water (or whey)
• For the filling:
• 4 T organic brown sugar
• ⅓ cup water
• 1 lemon, juiced
• 450 g blueberries
• 540 g cherries, stoned and torn

Method

Ingredients

1. Preheat the oven to 180°C and grease a 25 cm pie dish.
2. Sift the flour and salt into a large bowl. Add the butter and rub into the flour using your fingertips until it resembles breadcrumbs.
3. Gradually add the water or whey, mixing with a fork, until the dough comes together. Cut the dough in half, wrap in clingfilm and chill.
4. To make the filling, heat the sugar, water and lemon juice in a saucepan. Add the blueberries and cherries. Cook over a low heat for 10 minutes, or until the berries release their juices.
5. Roll out both pieces of pastry into rough discs. Place one pastry disc at the bottom of a pie dish, fill with the berries and top with the other pastry disc. Pinch the edges of the pie closed.
6. Cut 4 slits into the dough, sprinkle over a little brown sugar and bake for 45 minutes, or until cooked through.

Cook's note: Nothing says abundance likes a rustic pie made with thick, crumbly pastry and packed with seasonal fruit (berries, citrus, rhubarb) for maximum sweetness. A tradition in Maine, the Taste office and now your house. Anytime.

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