20 minutes + 30 minutes to rest
250 g/9 oz blueberries 250 g/9 oz raspberries 250 g/9 oz blackberries 100 g/1/2 oz caster sugar 200 g/7 oz plain flour, plus extra for dusting 25 g/1 oz ground hazelnuts 100 g/3’/2 oz butter, diced, plus extra for greasing
finely grated rind of 1 lemon
1 egg yolk, beaten 4 tbsp milk
2 tsp icing sugar, to dust whipped cream, to serve
Put the fruit into a saucepan with 3 tablespoons of caster sugar and simmer, stirring, for 5 minutes. Remove from the heat. Sift the flour into a bowl, then add the hazelnuts. Rub in the butter, then sift in the remaining sugar. Add the lemon rind, egg yolk and 3 tablespoons of milk and mix. Turn out onto a lightly floured work surface and knead briefly. Leave to rest for 30 minutes.
Preheat the oven to 190‚°C/375‚°F/Gas Mark 5. Grease a 20-cm/8-inch ovenproof pie dish with butter. Roll out half the pastry to a thickness of 5 mm/Vi inch and use it to line the dish. Spoon the fruit into the pastry shell. Brush the rim with water, then roll out the remaining dough and use it to cover the pie. Trim and crimp round the edges, make 2 small slits in the top and decorate with 2 leaf shapes cut from the dough trimmings. Brush all over with the remaining milk. Bake for 40 minutes. Remove from the oven, sprinkle over the icing sugar and serve with whipped cream.