Life Style: 450g sweet shortcrust pastry mix
1 free-range egg, beaten
500g mixed berries, defrosted
100g golden granulated sugar, plus extra for sprinkling
1 vanilla pod
Preheat the oven on Gas 6, 200°C, Fan 180°C. Make the pastry following the instructions on the pack. On a lightly floured surface, roll out two-thirds of the pastry into a round shape in a 23cm pie dish. Trim the edges and refrigerate for 20 minutes. Roll out remaining pastry and cut into strips; Place on a baking sheet and cool.
Remove the pie dish from the refrigerator and line with nonstick baking paper and baking beans. Bake for 12-15 minutes, then remove the paper and beans. Brush with beaten egg and bake for 5 minutes.
Drain all liquid from berries and toss with sugar and seeds from vanilla pod (see tip). Spoon into pie dish, then use pastry strips to make a lattice top. Brush with more beaten egg, sprinkle with sugar and bake for 30 minutes until golden and the fruit is bubbling.
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