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.