2 / 3 teaspoons very cold water
1.3 cup sugar
1 tbsp corn flour
half a cup water
in a bowl rub the butter flour and salt together and then add two teaspoons of icy cold water and
mix in add another teaspoon of water if needed and then knead into a dough. cover in cling film and put in the fridge for 15-20 minutes
preheat the oven at 180c
flour the surface you are working on and roll out the pastry.
grease pie dishes, (i used small tart tins), and then place the pastry into them and cut off the excess.
to make the pie filling i added a 1 cup of raspberries, the sugar, water into a pan and cooked over a medium heat until the raspberries went soft, i added the corn flour to thicken it and then mixed it in, (you could always add jam to thicken it and give it more flavour if you want)
then add the filling and a few fresh raspberries into the pastry cases and roll out some more
pastry and cut it into a circles and place it on to the pie and pinch together, i used a cookie stamp on my lids.
brush the pastry with a beaten egg or some milk and bake for about 10/ 12 minutes.
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