To make the
pastry, sift the flour, salt and sugar into a bowl. Rub the butter or
margarine into the dry ingredients as quickly as possible until the
mixture resemble coarse beard crumbs. Mix the egg yolk with the iced
water and sprinkle over the flour mixture. Combine with a fork until the
dough holds together. If the dough is too crumbly, add a little more
water, 15ml at a time. Gather the dough into a ball and flatten into a
round. Place in a sealed polythene bag and chill for at least 20
minutes. Roll out two thirds of the pastry between two sheets of
greaseproof paper to a thickness of about 3mm. Use to line a 23cm pie
dish. Trim all around, leaving a 1cm overhang. Fold the overhang under
to form the edge. Using a fork, press the edge to the rim of the pie
dish or tin.
Gather the
trimmings and remaining pastry into a ball, and roll out to a thickness
of about 5mm. Using a pastry wheel or sharp knife, cut into long, 1cm
wide strips. Chill both the pastry case and the strips of pastry for at
least 20 minutes. Meanwhile, preheat the oven to 400F, Gas 6. Line the
pastry case with greaseproof paper and fill with dried beans. Bake for
7-10 minutes, until the pastry is just set. Remove from the oven and
carefully lift out the paper with the beans. Prick the base of the
pastry case with a fork, then return to the oven and bake for a further
5 minutes. Leave to cool slightly before filling. Leave to oven on.
Place the
peach slices and blueberries in a bowl and stir in the sugar, lemon
juice, flour and nutmeg. Spoon the mixture into the pasty case. Dot the
top with the pieces of butter or margarine. Weave a lattice top with the
chilled pastry strips, pressing the ends to the edge of the baked pastry
case. Brush the strips with the milk. Bake the pie
for 15 minutes. Reduce the oven temperature to 350F, Gas 4 and continue
baking for another 30 minutes, until the filling is tender and bubbling
and the pastry lattice is golden. If the pastry becomes too brown, cover
loosely with a piece of foil. Serve the pie warm or at room temperature. Don't over
chill the pastry strips. If they becomes too firm, they may crack and
bread as you weave them into a lattice.
