berry yum-yum pie

This is the easiest pie recipe I've ever made. My mum has been making this since I can remember and that's where this recipe comes from so I can't take the credit, I just made the recipe look pretty. Oh and changed the name from cherry to berry which'll make mum cringe no doubt. I actually like it better with canned cherries than anything else, maybe because it's what I'm used to. Anyway, it really easy - no rolling out pastry just press the pastry into the pie dish. And the filling is as simple as whisking everything in a bowl. Oh, did I mention it's make-ahead. Serve the pie cold with thick clotted cream or ice cream...or both. It's almost the weekend people and that calls for pie!
berry yum-yum pie

berry pie

 PIE CRUST

1 cup plain flour

1/2 cup butter, softened

1/4 cup sugar

Salt, pinch

BERRY FILLING

2 cups blueberries (fresh or frozen, thawed and drained) OR A CAN OF PITTED DARK CHERRIES, DRAINED

2 large eggs

1 cup sugar

1/3 cup plain flour

1 teaspoon almond extract

1/2 teaspoon baking powder

Salt, pinch

Grease a 9inch (23cm) pie plate. Heat oven to 325°F (160°C).

To make the pie crust, place all the ingredients in a food process and process until the dough just comes together.  Press the dough on base and up side of prepared pie plate. Bake in the preheated oven for 20 minutes.

To make the filling, scatter the berries over the pastry. Whisk the remaining ingredients in a medium bowl until creamy. Pour over the berries. Bake on the bottom rack in preheated oven for 50 to 60 minutes or until the base is golden and filling is set. Serves 8.

berry pie - photography by Bruce Nimmer, Minneapolis MN