• 225g plain flour
  • 125g caster sugar
  • 125g cold butter
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 250g raspberries
  • 200ml crème fraîche
  • Handful of raspberries, to decorate
  • Small handful of mint sprigs, to decorate
  • Vanilla ice cream, to serve


  • Preheat the oven to 220°C (425°F), Gas Mark 7 and line a 23cm diameter baking tin with a removable base with baking parchment.
  • Pulse together the flour, sugar, butter, vanilla extract and baking powder in a food processor, adding 1–2 tablespoons of cold water until it forms a dough. Press the dough into the prepared baking tin and pop in the fridge to rest for 30 minutes.
  • Mix together the raspberries and crème fraîche in a bowl and then spread them over the base of the pie. Bake in the oven for 15 minutes, then lower the heat to 150°C (300°F), Gas Mark 2 and bake for a further 15 minutes until the pastry is cooked through and lightly golden.
  • Allow to cool, decorate with raspberries and mint sprigs and serve slices with vanilla ice cream.