This dessert is dedicated to the memory of Fridays evenings.

Ingredients for dough:

• 300 g flour
• 240 g unsalted butter, cut into small pieces
• salt
• 1 dl iced water

and for filling:

• 8 cups redcurrant, blueberry
• 37 g cornflour
• 80 g brown sugar
• 2 tablespoons butter, cut into small pieces
• 1 tablespoon lemon juice

at the top:

• 1 egg yolk and 2 tablespoons doublecream to brush

for 11 inches tart pan

• To make the dough combine the butter and the flour in a mixing bowl and add iced water untill the dough holds together without being wet. Wrap in plastic and refigerate for at least 1 hour.

• After that devide the dough in half and roll them out. Fit one of them into the pan, transfer the other one onto a baking sheet and chill them for at least 30 minutes.
• Place berries in a large bowl and crush half cup of them with your hands.
• Add sugar, cornflour, butter, lemon juice and stir to combine. Spoon the stuff into the pie shell.
• Place the remaining dough over the berries.
• Press both layers of dough along the edge of the pan.
• Cut some vents in top of the pie to allow steam to escape and brush the surface with the mixture of the egg yolk and double cream.
• Prehaet oven to 200°C and refigerate the pie for at least 30 minutes.
• Place pie into the oven and bake it for 20 minutes. Reduce oven temp. to 180°C and  continue to bake untill crust is deep golden brown, about 40-45 minutes.
• Cool it completely.