But if you have too many? Lucky, lucky you - they make wonderful tarts.
The pastry I use was designated for apple pie in our house, when I was little. Molly Bolt, a friend of my grandmother's in Bloemfontein, circa 1960's, gave her the recipe. It called for margarine! I use butter.
I never met Molly Bolt, but her pastry lives on (it's in my first book, too, in June's serviceberry pie recipe).
The pie pastry does not need to rest. And it is surprisingly forgiving and versatile. I use it for pies small and large, in a spring-form cake tin, or individual muffin trays, or simply as a flat disk cooked on a baking sheet, to be topped with heaps of your favorite fruit. And: It does not have to be baked blind.
5 cups mulberries, stalks removed
1 cup raspberries or serviceberries (Amelanchier sp.)
2 Tbsps sugar
175 gr/6 oz butter
75 gr/2.5 oz sugar
1 large egg, lightly beaten
300 grams/ 10.5 oz flour
2 teaspoons baking powder
Pinch of salt
For the filling:
For the pastry:
For a large pie: