Photo credit: G. Drakopoulos - Food Styling: T. Webb
- Beat the flour, sugar and butter in a food processor, until the butter dissolves completely. Lower the speed and add 1 egg. The flour should change color and texture. It should become yellowish in color and resemble coarse breadcrumbs.
- Add the chilled water slowly, until the dough comes together and becomes soft enough to work with.
- Work in plastic wrap and refrigerate for at least 1 hour so it can rest. It would be best if you flatten dough as much as possible before wrapping. It will make it much easier to roll out.
- Grease and flour a 28 cm tart pan, round or rectangular is fine. Set aside.
- Lay out 2 large pieces of parchment paper. Place dough between them. Use the rolling pin to roll out the dough between the 2 sheets of parchment. If it does not roll out easily, let the dough sit at room temperature for 5 minutes so it can soften.
- Preheat oven to 190* C (374* F) Fan.
- In a large bowl, toss the forest fruit with sugar, cornstarch, lemon juice and salt. Set aside until needed.
- Spread the dough in the tart pan and press onto bottom and sides. Add the filling.
- Bake for 25-35 minutes, until golden.
- While the pie is cooking, prepare the glaze by simply mixing together the icing sugar with the juices the fruit released while thawing.
- Decorate the top of the pie nicely with the glaze.