A hearty pie that can be enjoyed hot or cold!


  • sour cream pie pastry:
  • 8 tblsp cold unsalted butter
  • 0.25 cup white shorting
  • 1 cup strong flour
  • 1 1/3 cups plain flour
  • 1.5 tablespoon sugar
  • 0.5 tsp salt
  • 1 tblsp fresh lemon juice
  • 1/3 cup sour cream
  • 1 ½ -3 ½ tablespoon ice cold water
  • filling:
  • 4 plums (stoned and roughly chopped)
  • 2 pears (peeled, core removed and chopped)
  • blackberries (a few handfuls, washed)
  • sugar to taste
  • 0.5 tsp ground cinnamon
  • 1 lemon zest (grated)
  • 2 tblsp cornflour
  • egg wash
  • 1 egg yolk
  • 3 tblsp milk


  • Cut the butter and shorting into small cubes and freeze for twenty minutes.
  • Put the flour, sugar and salt into a food processor. Pulse then add in the butter and shorting.
  • Process until the mix resembles course breadcrumbs.
  • Mix in the lemon juice, sour cream and 1 ½ tablespoon of water. Until it forms a dough. If the dough is too dry add in more water.
  • Knead the dough until it is smooth, wrap in cling film and refrigerate for two hours.
  • Filling:
  • In a bowl mix all the ingredients together except sugar.
  • Check sweetness then add sugar.
  • Spoon into a 9 inch round greased pie dish.
  • Divide the dough in two. One half slightly larger then the other. Generously dust the pastry with flour on both sides.
  • Roll out the smaller half the pastry in between two sheets of baking parchment into a 9inch round.
  • And the other half as above to 14 inches.
  • Gently peel off the top sheet of baking parchment sprinkle with a little flour and loosely put the parchment back over. This ensures the pastry will be easy to remove later.
  • Repeat this on the other side.
  • Using a pastry wheel or sharp knife cut the 9 inch dough into 2 inch strips
  • Carefully remove every second strip, then on the parchment paper bend back every second.
  • Strip of pastry remaining. Place one strip of pastry on top then flatten the pastry back. The repeat
  • This until all the pastry is interweaving to from a lattice. Slide the lattice with the paper onto a baking sheet and freeze for 10 minutes.
  • Line the pie dish with the larger sheet of pastry.
  • Spoon in fruit filling, brush a little egg wash around the rim of the pie dish.
  • Place the lattice pastry on top brush with egg wash and sprinkle with sugar. Then trim off any excess pastry.
  • Place in a preheated oven 180°C for 20-30 minutes until the pastry is golden brown.
  • Can be eaten hot or cold.

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