Cut the pastry 10 mm wider than the pan (plate), because it can shrink slightly. Line the pan. Measure the edge of the pan and cut another strip to fit. Brush a little hot water on the strip (not all the way to the edges, otherwise it doesn’t rise well) and press it onto the edge.
Combine the berries, sugar and cornflour in a bowl. Spoon the berry mixture into the centre of the pan.
Bake in oven for 20 minutes or until the pastry is puffed and golden. Set aside to cool slightly. Dust with icing sugar and serve.