Easy plum & bilberry pie
Making pastry in a food processor makes it much easier to put together this plum and bilberry pie and the results are great!
Serves: 8
What you need:
For the pastry:
- 400g (14oz) Allinson Wholemeal Plain Flour
- 200g (7oz) chilled butter, diced
- 3tbsp Billington's Unrefined Icing Sugar
- 1 medium egg, lightly beaten
- 2 tbsp cold water
For the filling:
- 500g (1lb 2oz) plums, halved cored and cut into chunky wedges
- 200g (7 oz) bilberries or blueberries
- 100g (31/2oz) Billington's Golden Caster Sugar
- 1/2tsp ground cinnamon
- 2 tbsp milk
- 2 tbsp Billington's Golden Granulated Sugar
What you do:
- Put the flour and butter into a processor and blend it until the mixture resembles breadcrumbs. Add the icing sugar, egg and cold water and blend again until the mixture forms a ball. Wrap and chill for 15 minutes.
- Heat the oven to 200C/fan 180C/gas 6. Gently mix together the plums, bilberries, sugar and cinnamon in a bowl.
- Take a large sheet of baking parchment and roll out the chilled pastry on this using a floured rolling pin, to a 30cm (12 inch) circle. Lift the paper and pastry onto a baking sheet.
- Pile the prepared fruit into the centre of the pastry and fold the pastry edges up and over the fruit. Brush the pastry edges with milk and sprinkle the pastry with the Golden Granulated Sugar. Bake for 40 minutes until the pastry is golden and the fruit tender.
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