Bumbleberry Pie Traybake

*Bumbleberry Pie Traybake*
Makes one 9 by 13 inch pan

With it's crunchy shortbread cookie crust, rich berry filling and crisp streusel topping this traybake is sure to become a fast favourite!

For the crust and topping:
350g plain flour (2 1/2 cups)
290g granulated sugar (1 1/2 cups)
1/4 tsp salt
345g of cold unsalted butter, cut into cubes (1 1/2 cups)

For the filling:
4 large free range eggs
380g granulated sugar (2 cups)
120g of dairy sour cream (scant cup)
75g of plain flour (1/2 cup plus 1 TBS)
pinch salt
2 pounds of berries (I like to use raspberries, blackberries and blueberries)
(Thaw if frozen, and drain)

Preheat the oven to 180*C/350*F. gas mark 4.  Butter a 9 by 13 inch baking pan.  Set aside.

Whisk together the flour, sugar and salt for the crust in a large bowl.  Drop in the butter and rub it into the flour with your fingertips, working quickly, until the mixture resembles fine bread crumbs.  Alternately you can use a pastry blender, or cut it in using the metal blade in your food processor.

Reserve 1/4 of the crumb mixture for the topping.  Press the remainder into the bottom of the buttered baking pan, pressing it in evenly.   Bake in the preheated oven for 15 to 20 minutes, until golden brown.  Allow to cool for at least 10 minutes before proceeding.

Whisk the eggs and sugar together for the topping.  Whisk in the flour, sour cream and salt until smooth.  Gently fold in the berries.  Pour this mixture evenly over top of the crust.  Sprinkle the reserved crumbs evenly over top.  Bake for 45 to 55 minutes or until the crust is lightly browned.  Allow to cool for at least an hour before cutting into squares to serve.

(Ideally you should get about 24 squares, which makes it ideal for a large crowd.  You can also have the recipe quite successfully.)
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