Hello everyone, are you ready to celebrate summer? A proper summer in my book requires a few elements. Number one is for this dreadful rainy weather to end where I'm living and for some sun to come out! Second is to bake plenty of fresh berry pies and serve still bubbling out of the oven, with the scent of melting berries within crusty pastry to die for.

I have been on a roll lately with pies I suppose, having recently came back after spending a week in Lyon, otherwise known as the French culinary capital, and trust me folks it deserves this title every bit. I was staying just across the corner of Pâtisserie l'Ourson qui Boit (which comes highly recommended if you are in the area), where they make tarts with luscious yuzu filling, black sesame and raspberries or an incredible miso and vanilla marriage. When treasures like that are at your doorstep, it is quite appropriate to have more than one breakfast a day, starting with a tart then moving to the traditional French croissant, etc.

Back home, I wanted to make something a little more traditional with fresh blueberries, strawberries and raspberries, the perfect summer berry pie that is easy for you to make as well. If you feel uneasy about making pastry at home, you can also use a store-bought one, but I wholeheartedly recommend giving this homemade version a try.

My secret to any good berry pie is crème de cassis liquor, which is a worthy ingredient to have at home at all times. If you are not familiar with it, crème de cassis is a blackcurrant liquor that is not only my favorite aperitif for making kir (1 part crème de cassis, 4 parts wine or even better use prosecco), but anytime you are making a dessert with berries or rhubarb it will add a wonderful flavor boost. Try it!

This berry pie is pretty good just on it’s own or with coffee for breakfast, but as with any pastry and berry concoction, whipped cream or ice cream is most welcome. The recipe will make 2 small pies for very greedy eaters or can serve four people if you'd prefer a half each.

SHORTCRUST PASTRY 200g flour 1 tbsp sugar pinch of salt 90g cold butter, cut into cubes 1 egg, lightly beaten 1 tbsp ice cold water

FILLING 1/2 kg berries (blueberries, strawberries, raspberries) 2 tbsp crème de cassis 1 1/2 tbsp cornstarch 2 tbsp sugar 1 tsp vanilla extract

EGG WASH 1 egg 1 tbsp water

INSTRUCTIONS For the shortcrust pastry, in a food processor pulse together flour, sugar and salt, then add butter and continue to blend till it resembles breadcrumbs. Then pour in egg and water and continue to blend till the dough comes together, about 5-10 seconds. Divide the pastry in 3 parts and wrap each in cling film. Allow to rest in the fridge for at least 30 minutes.Preheat the oven to 190C/372F. Toss all ingredients for the filling, set aside.

Roll out two pastry parts on a flour dusted surface and press each into a tart case. Then roll out the last piece of pastry and slice it into strips. Fill each tart case to the top then criss cross the pastry strips on top. Beat the egg with water and brush on top of the pastry. Bake for about 50 minutes – 1 hour. Let it cool a little, then serve!

This is my last post for decor8, it has been a lovely journey sharing recipes here with you, but don’t forget to come back daily for more posts from Holly and her wonderful team! - Gintare

(Photography, Recipe, Styling, Text: Gintare Marcel)