Berry Blush Pie


250g Plain Flour

175g Cold butter, cubed

75g Sugar

2 Egg Yolks, Cold

1 Vanilla Bean, Scraped

¼ tsp Salt

1 8 Inch Tart Case or Pie Dish



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 30 mins.

Roll out the pastry to the thickness of a 2p coin. Line an 8 inch fluted tart tin or a pie dish. Press into the pan and trim off the excess leaving a 1 inch 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.

Or you can use a pack of shop bought short crust pastry

Filling and Finish Ingredients

350g Mixed Frozen Berries

300g Fresh Berries (blueberries and strawberries)

125g Caster Sugar

1 Berry Blush Infusion Pyramid

50ml Water

1 Lemon (Juice)

30g Corn Flour

1 Egg Yolk

Demerara Sugar


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.

Remove the mixture from the saucepan into a bowl and add the frozen fruits then the fresh fruits.

Pour this mixture into the chilled pastry case and top with the pastry hearts.

Brush the pastry with the egg yolk mixed with a tsp of water and sprinkle with demerara sugar.
Bake in the oven for 25 mins.

Allow to cool before serving with yoghurt or a scoop of ice cream

Recipe courtesy of Twinings