Fruit pie

Ingredients

250g plain flour

25g butter, chilled, chopped

1/3 cup caster sugar

1 egg yolk

1 tablespoon chilled water

Method

• Combine flour, butter and sugar in a bowl and press the butter into the dry ingredients until it resembles breadcrumbs.

• Add the egg yolk and chilled water.

• Process until dough just comes together.

• Turn pastry onto a lightly floured surface.

• Knead until just smooth. Shape into a disc.

• Wrap in baking paper and refrigerate for 30 minutes.

• Place pan on a baking tray. Cut the pastry into 1/3rd and a 2/3 piece, roll the 2/3 piece out to cover the base if the pie dish.

• Add your choice of fruit and cover with the remaining pastry, seal edges with water and crimp with your fingers, (that means squeeze the edges together to create a pattern and a seal.) Use a fork to make a pattern and if any left over pastry make some leaf shapes to add to the top and paint over with milk and sugar for a crisp top, create steam vents in the pastry using a fork.

• Bake at 180C for 25-30 minutes until the pastry is golden.

• Allow to cool.