For the pastry (will make enough for two pies, so you can freeze half for another time)
225g butter, at room temperature
50g caster sugar, plus a little extra to sprinkle on top
350g plain flour
For the filling
500g berries of your choice, prepared and any stones removed
60g caster sugar approx (depending on the sweetness of your fruit)
2 rounded tbsp plain flour
Make the pastry. Beat the sugar and butter together in a large bowl until just mixed. Add an egg and then just the yolk from the second egg, reserving the white for glazing later. Beat together for about a minute - it will look like scrambled egg, but don't worry! Add the flour in two or three batches, working it in with a wooden spoon, then finishing by gathering it together gently with your hands. Wrap in cling film (saran wrap) and chill for at least 30 minutes.
After the pastry has chilled, preheat the oven to 190°C/fan 170°C/gas 5/375°F. Cut off a third of the pastry and keep it wrapped while you roll out the rest. Line the pie plate (I used this 24cm one). If using a pie bird, place it in the middle now.
Tip the fruit into a bowl, and toss them in the flour and sugar. Add to the pie dish.
Roll out the remaining pastry and lay on top, either making a hole around the pie bird or else making 4-5 small slits (to allow steam to escape). Brush the pastry lid with the egg white, and sprinkle on the sugar.
You can freeze it at this stage (although I wouldn't recommend this if using a pie bird), or just go ahead and put it in the oven for 40-45 minutes.
Allow to cool for 5-10 minutes at least before serving, or allow to cool completely and serve at room temperature.
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