One Crust Fruit Pie

Fruit pies are lovely to eat but can be fiddly to make. This version is based on an American idea for a free-form pie. There's no tedious baking blind, cutting out of pie lids or fluting, and you don't need a pie tin!

What's more, it uses ready-rolled pastry to all you have to do is fill it with whatever type of fruit you fancy. Peaches, raspberries and blueberries are at their best at Somerfield this month but save this recipe to use at any time of the year - it works just as well with apples in autumn or plums in spring.

Here is a step-by-step guide for you to have a go with. »