Summer Fruit Pie

Although we are towards summer,  it's bit hard to get sunshine here in Germany but in markets we can definetely get lots of summer fruits. All these summer fruits reminds me of the summer fruit pie in Britain with a hot pouring ,yummy custard. I served this pie with my Soy Banana Ice cream but you can also serve it with a scoop of lovely vanilla ice cream.
Also i made this pie using some summer fruits, those who think summer fruits are too sour, you can replace it with apples and blackberry.

This recipe goes to the Bake-off  event by Champa.
Serves 2
Ingredients:
For the pastry
Plain flour-125g
Egg yolk-1
Butter-60g
Icing Sugar-25 g
Iced water-1 to 2 tbsp
Roasted and chopped pistachios-1 tbsp
For the filling
Raspberries,strawberries and black berries mixed or any one of the fruit-200 g
Icing sugar-1 tbsp
Method:
Prepare the pastry first since the pastry has to be chilled in the refrigerator for 1 to 2 hours. Sift the flour in a bowl, add the butter and rub using your finger tips until the mixture resembles looks crumbly. Add the egg yolk and mix well, add iced water 1 tbsp at a time until the mixture holds together, do not knead the dough too much, it might harden the pastry. Add the finely chopped pistachios and gently knead it into the pastry. Wrap the pastry in a cling film and allow it to chill in the refrigerator for 1 to 2 hours.

Meanwhile prepare the filling. Add the fruits in a saucepan, then add icing sugar and 1 tbsp of water, cover the pan and gently simmer it until all the fruits get mashed up. Allow it to cool down.
Take out the pastry from the refrigerator. Preheat the oven to 200 degree celsius. Roll out the pastry between two sheets of baking paper. Grease a muffin tray. Cut out round disc just enough to fit the muffin tray. Press the disc inside the muffin tray and press it around the edges. Place the filling inside just below the rim, cover the tray with another disc and seal the edges tightly. Repeat with the remaining pastry, you'll get about 4 mini pie. Bake it in the preheated oven for 20 to 25 minutes.
Serve the pie warm with a pouring custard or vanilla ice cream.