Very Berry Slab Pie

This is such a great dessert. It works with any combo of berries, actually you could even use apples, peaches, rhubarb with the berries. It freezes beautifully before baking so can be made 2 months ahead or after baking if you have to much, you can portion it into pieces and freeze individually.

500g plain flour, plus extra for rolling out

250g unsalted butter

150g icing sugar

A pinch of sea salt

3 large egg yolks

2-3 tbsp cream

750g berries (I used raspberries, blueberries and blackberries)

3 tbsp cornflour

75g caster sugar (I used vanilla infused)

You will also need 21cm x 21cm baking tin

Cream the sugar, butter and salt into the bowl of a food processor with a metal blade, until light and fluffy. 

Add the flour and whizz using the pulse button.

Add the egg yolks, whizz briefly, then add the cream a tbsp at a time, until the dough comes together to form a ball.

Turn on to a floured surface and work quickly with your hands until smooth. Wrap in clingfilm and chill for at least 30 minutes before using. 

Divide the pastry into two thirds and a third, on a floured piece of parchment, roll the larger piece of pastry into a square that fits your baking sheet, using the parchment line the baking sheet with the pastry. Tumble the berries, cornflour and sugar into a bowl, gently cover the fruits with the cornflour and sugar, tip into the pastry lined tin, with the remaining piece of pastry cut out shapes to cover the berries, I used a heart cutter but anything will work even a small drinking glasses to make circles. Chill covered with foil for at least an hour and up to 12 hours.

Preheat the oven to 190˚c

Brush with an egg wash and dust with a caster sugar. Bake in the preheated oven for 30-45 mins, the longer you chill the pie the longer the bake will take.