300g fresh raspberries 2 tsp caster sugar 2 tsp plain flour
If going DIY casing, follow your assembly instructions, or use my TL;DR: sift dry ingredients + sugar, and rub butter into this mixture. The result should resemble breadcrumbs. Cut in one egg, roll the dough into a disc, and refrigerate for one hour
Preheat the oven to 180C
Combine berries, flour and sugar in a bowl, and leave for a few minutes to let the liquid seep out of the berries. They will take on am amazing luxurious texture.
Form pie casings and fill with berry mix. Be careful not to overfill, as there will be leakage from the delicious bubbling sugar gloop.
Form a top of the casing however you wish - lattice work, strips of pastry, or a circle with a vent hole.
Sprinkle with sugar for that fancy cafe look before baking.
Bake for 25 minutes until golden and smelling amazing.
Serve hot or cold, with icecream and/or a good cup of tea.