Ingredients
- 1 cup self-raising flour
- 1 cup plain flour
- 125 g cold butter, cubed
- 2 tablespoons caster sugar
- 1 egg, lightly beaten
- 3–4 tablespoons milk
- 1 egg yolk, extra, mixed with 1 teaspoon water, for glazing
- icing sugar, for dusting
Bramble filling
- 2 tablespoons cornflour
- 2–4 tablespoons caster sugar, to taste
- 1 teaspoon grated orange rind
- 1 tablespoon orange juice
- 600 g fresh brambles
Method
1. Place the flours, butter and caster sugar in a food processor. Process for 30 seconds or until the mixture is fine and crumbly. Add the egg and almost all the milk; process for another 15 seconds or until the mixture comes together, adding more milk if necessary. Turn onto a lightly floured surface and knead briefly to form a smooth dough. Divide the dough into 2 portions. Roll each portion out on a sheet of baking paper, making sure one is the right size to fit the top of a 3-cup capacity pie dish. Cover with plastic wrap and refrigerate for 30 minutes.
2. To make Bramble Filling: Place the cornflour, caster sugar, orange rind and juice in a medium pan; mix well to combine. Add half the brambles to the pan. Stir over low heat for 5 minutes or until the mixture boils and thickens. Remove the pan from the heat and set aside to allow the mixture to cool. Add the remaining brambles to the pan. Pour the mixture into the pie dish and smooth the surface using the back of a spoon.
3. Preheat the oven to 180°C. Place the pie top over the fruit and trim the edges. Using heart-shaped pastry cutters of various sizes, cut out enough hearts to cover the pie top and then place them on top of the pie in a random fashion.
4. Brush the surface of the pie with the egg glaze. Bake for 35 minutes or until the pastry is crisp and golden brown. Sprinkle the top with icing sugar before serving.
