Free-form berry pie

Make the most of summer's bounty of berries with this delicious pie recipe. This rustic pie is perfect served in wedges with big dollops of whipped cream or scoops of ice cream

  • 20 mins preparation
  • 35 mins cooking
  • Serves 8
  • Print
This recipe first appeared in Woman's Day.
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  • 1 1/2 cup plain flour
  • 125 gram butter, chilled, cubed
  • 2 tablespoon icing sugar, plus ¼ cup extra
  • 1 egg, separated
  • 1 tablespoon water
  • 3 cup mixed fresh berries of choice (see recipe tips)
  • 1 teaspoon orange zest
  • 1/2 teaspoon ground cinnamon
  • whipped cream or ice cream to serve


  • 1
    Preheat oven to moderate, 180ºC. Place flour, butter and icing sugar into a food processor and blitz until crumbly. Add egg yolk and water, processing until dough comes together around the blade.
  • 2
    Place on a sheet of baking paper. Roll out to a circle about 30cm diameter. Cover with cling film. Chill for 10 minutes.
  • 3
    Place berries in a bowl. Sprinkle with extra icing sugar, zest and cinnamon. Mix well.
  • 4
    Lift pastry (still on baking paper) onto an oven tray. Brush the centre of the pastry with lightly beaten egg white. Pile the berries in the centre, in about a 20cm circle. Fold edges of pastry over filling, leaving the centre uncovered.
  • 5
    Bake for 30-35 minutes. Dust with icing sugar before serving warm, in wedges, with whipped cream or ice cream.


  • Remember to wash, hull and dry berries carefully on paper towels. - Halve or quarter strawberries depending on size.