Shortcrust berry pies

Shortcrust berry pies

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  • 4
  • Easy
  • 15–20 minutes


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

Cooking Instructions

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.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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