|Short crust pastry||8 Ounce|
Prepare the fruit and put in a quart-sized pie dish with sugar, a little water and a pie funnel, or an inverted egg cup in the centre.
Roll out pastry a little larger than the dish.
Cut off a strip to edge the dish.
Moisten the edge and put on the strip.
Then moisten the pastry and put on the top, pressing well together and nicking the edges with a fork.
Make a V2" slit in the centre of the pastry to let the steam out.
Bake in a moderately hot oven for 35 to 40 minutes, lowering the heat once the pastry has risen.