This is a pie that I made the other day and I made it again for the BAFTAH picnic today. It is made from blackcurrants, but if you don’t have them I think that most berries would work.
Blackcurrants: Blackcurrants are a small round edible black berry which grows in loose hanging clusters. (Definition from Dictionary.com.) This is a blackcurrant bunch:
- 2 cups plain flour
- 150g cold butter
- ½ cup sugar
- 2 egg yolks
- 2 tablespoon (tbsp.) cold water
- 350g fresh blackcurrants, washed, picked over, topped and tailed
- 150g sugar
- 1 tbsp cornflour (cornstarch)
- Milk and extra sugar to glaze
- Put the flour into a food processor bowl. Cut the butter into small cubes and drop it into the processor.
- Pulse the butter and flour together until the mixture resembles fine breadcrumbs.
- Stir in the ½ cup of sugar followed by the egg yolks and the water if the mix seems too dry.
- Mix quickly to a stiff dough.
- Knead lightly until smooth then shape into a rectangular block, wrap well and chill for 1 hour before using. Preheat your oven to 180*C/350*F/ gas mark 4.
- If you don’t have a food processor look on the Edmonds Website.
- Put the blackcurrants into a bowl and sprinkle with the sugar and cornflour.
- Gently stir with a spoon until the blackcurrants all get coated with the sugar and corn flour.
- Roll out half of the chilled pastry on a lightly floured surface to fit in the bottom of a pie dish, along with some overhang. Line the pie tin with this.
- Fill with the fruit sugar mixture.
- Roll out the remainder of the pastry in a round large enough to cover the top of the pie.
- Brush the edges of the bottom crust all the way around with some milk.
- Apply the top crust and trim, pinching and folding the edge to seal.
- Brush with more milk and extra sugar.
- Bake for 35 to 40 minutes until the filling is bubbling and the pastry is golden brown.
- Serve warm with some ice cream or custard.
This is a delicious recipe, tell me if you’ve tried it.