[ingredients] 1 Ready to roll shortcrust pastry block
1 Pack frozen summer berries
2 Cups caster sugar
1/2 Block butter
1 Egg
Vanilla ice-cream (optional)

[instructions]
Pre-heat your oven to 180°C or 350°F & line a baking tray with tin foil.
Roll out the dough until you have a 2-3 cm thick circle.
Place your dough onto your foiled baking tray.
Pile the frozen berries in the middle of your dough & sprinkle with your sugar.
Now, fold up the sides of the pastry, pinching along the way to make it stick.
Once you have a neat little circle, chop your butter into chunks & pop them on top of your berries. Keep one little chunk to the side, you’ll use this to pretty-up your pastry.
Beat an egg & use a paint brush & wash it over all the exposed pastry.
Melt your little chunk of butter & do the same with it.
FInally, sprinkle a little sugar over the whole pie & pop it in the oven.
Leave it for 45-60mins (when it’s brown, bubbly & oozy, it’s ready).
To serve, gently remove it from the pan using the tin foil & place it on a plate.
Scoop on good quality vanilla ice-cream & hand your guests a spoon each.
Think of it like the cheese fondu/tapas of the pudding world.