Blackcurrant Pie

 In last months newsletter I posted a recipe for blackcurrant pie that my daughter made. I had a few people last weekend ask me to put the recipe on the blog. 

Ingredients – Pastry – 225g plain flour 100g cold butter (supposed to be unsalted but we just use salted) 25g caster sugar 1 egg yoke Pinch of salt (no need if using salted butter) Splash of water if needed   Filling – 400g of blackcurrants 100g caster sugar 1 tbsp of cornflour 1 tbsp of lemon juice

1.       In a bowl, rub the butter into the flour until it’s like bread crumbs. 2.      Stir in the sugar, then add the egg yolk and water. 3.      Don’t work it too hard, shape it into a ball then wrap in cling film and rest for 30 minutes in the fridge. 4.      For the filling, heat up the blackcurrants, caster sugar and lemon juice in a saucepan over a low heat. 5.      Preheat the oven to 200 degrees, then roll out two thirds of the pastry on a floured surface, enough to cover a pie dish around 20cm in diameter. 6.      Prick the base with a fork and trim any excess. Line the pastry with baking parchment and fill with baking beans. 7.      Blind bake for 12 minutes, remove the beans and parchment paper, then bake for another 5 minutes until golden. 8.      Pour the filling into the pie, roll out the rest of the pastry and cover, sealing the edges. Cut a slit in the top to let the steam out. 9.      Brush with beat egg and sprinkle with sugar 10.    Bake for 30 minutes 11.     Cool for about 15 minutes, then slice and enjoy with fresh cream.