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Bilberry & Plum Pie

Recipe Submitted By: bakingmad

This pie is baked on a baking tray and the pastry is folded over the filling to give rustic look. Dust with icing sugar just before serving.

400 grams	Wholemeal Plain Flour (Allinson) For The Pastry
200 grams	Butter Chilled and diced for the pastry
3 tbsp	Billington's Golden Icing Sugar For The Pastry
1	Medium Egg For The Pastry , lightly beaten
2 tbsp	Water For The Pastry , Cold
500 grams	Plums For the Filling , Halved cored And Cut Into chunky Wedges
200 grams	Blueberries For the Filling
100 grams	Golden Caster Sugar (Billington's) For the Filling
0.50 tbsp	Cinnamon ground, for the filling
2 tbsp	JUST MILK For the Filling
2 tbsp	Golden Granulated Sugar (Billington's) For the Filling

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Put the flour and butter into a processor and blend it until the mixture resembles breadcrumbs. Add the icing sugar, egg and cold water and blend again until the mixture forms a ball. Wrap and chill for 15 minutes.
Heat the oven to 200°C/fan 180°C/gas 6. Gently mix together the plums, bilberries, sugar and cinnamon in a bow.
Take a large sheet of baking parchment and roll out the chilled pastry on this using a floured rolling pin, to a 30cm (12 inch) circle. Lift the paper and pastry onto a baking sheet.
Pile the prepared fruit into the centre of the pastry and fold the pastry edges up and over the fruit. Brush the pastry edges with milk and sprinkle the pastry with the Golden Granulated Sugar. Bake for 40 minutes until the pastry is golden and the fruit tender.