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Double Crust BlackCurrant Pie

ingredients

450g (1 lb) blackcurrants
1/2 cup (8 Tbls) 100 g granulated sugar
2 level tbsp plain flour (All purpose)
250 g (9 oz) shortcrust pastry
milk to glaze

method

1. String, pick over and wash the fruit and mix it with the sugar and flour.

2. Roll out half the pastry and use it to line a 22-cm (8 1/2-in) greased deep pie plate.

3. Fill the plate with the fruit mixture and roll out the remaining pastry to form a lid.

4. Damp the edges of the pastry on the dish and cover with the lid, pressing the edges well together. Flake and scallop the edges, cut short slashes into the centre with a knife and brush the top with milk.

5. Put the plate on a baking sheet and bake in the oven at 200°C (400°F) mark 6 for about 1 hour.

6. Cover it loosely with foil after 30 minutes to prevent over-browning.

What did you think?

50 people have helped to review this recipe. Thankyou!

ENDING...
posted by Shmexy Kit-Kat (KD) @ 05:01PM, 11/29/07
I think that it was very good and told you the basic info, but it would have given a nice little ending touch if the user had said something like:
7. "Serve and enjoy!"
I think it would have given it a more friendly tough, and made it a lot more finished
Picture
posted by Jenna Ford @ 03:59PM, 12/01/07
I think this recipe should have a picture so we know what we should compare it with.
Delicious!
posted by Becs @ 10:01PM, 2/26/09
The most delicious pie I've had since my childhood (when every pie was "The Bestest Ever"). Sweet, but still tart enough to make you smack your lips together. Serve hot with a scoop of homemade vanilla ice cream or warm with a spoonful of softly whipped cream.
No mess Servings.
posted by Ken E. James . @ 12:36PM, 3/30/09
Before filling the pastry dish, sprinkle some Semolina powder over the base and this will not only seal it, but will also not detract from the flavour in any way.... Enjoy !!!
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