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Mixed Berry Pie

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Serves: 4

85g / 3 oz porridge oats
150g / 5 oz desiccated coconut
125g / 4 1/2 oz butter, softened

For the filling:
3 tbsp plain flour
pinch of salt
50g / 2 oz caster sugar
3 egg yolks
300ml / 1/2 pint milk
grated zest of 1 lemon
3 tbsp thick double cream, plus more to serve
350g / 12 oz mixed soft berries (strawberries, raspberries, redcurrants and blackberries)


Preheat the oven to 150ºC / fan oven 130ºC / gas mark 2. Mix together the oats, coconut and butter and press firmly into the base and sides of a 20cm / 8in loose-bottomed flan pan. Bake for 15 minutes, then allow to cool.

Make the filling: sift the flour and salt into a bowl. In another large bowl, beat the sugar and egg yolks together until thick and creamy, then gradually mix in the flour.

Heat the milk and lemon zest in a small pan. Bring to a simmer, allow to cool slightly and then pour into the flour mixture, stirring constantly. Tip into a small pan and bring to the boil again. Cook, stirring constantly until thickened; about 2 minutes.

Allow to cool, stirring occasionally to prevent a skin forming. Fold in the double cream and pour into the pie case. Pile the berries on top. Chill and serve with more cream.

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