Ingredients

• 350g/12oz readymade shortcrust pastry
• 225g/8oz blueberries
• 225g/8oz blackberries
• ½ lemon
• juice and zest
• ½ tsp ground cinnamon
• 25g/1oz demerara sugar
• 1 free-range egg
• lightly beaten
• 4 tbsp apricot jam
• 4 tbsp water
• 150g/5oz clotted cream
• to serve

Directions

• Preheat the oven to 200C/400F/Gas 6.
• Grease and flour four dariole moulds.
• Roll out the pastry and carefully line each of the moulds
• retaining enough pastry for a lid for each pie.
• In a mixing bowl
• stir together the blueberries
• blackberries
• lemon juice and zest
• cinnamon and sugar. Fill the moulds with this mixture and place on a baking sheet.
• Top and seal with the remaining pastry. Make a slit in the top of each pie to release steam.
• Brush with egg and cook for about 20 to 30 minutes
• until the top is browned.
• Once cooked
• allow to rest
• before removing from the mould.
• Boil together the jam and water to make a glaze. Using a pastry brush
• smear the glaze over each pie.
• Serve with clotted cream.