Double Crust BlackCurrant Pie

Double Crust BlackCurrant Pie

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This recipe for Double Crust BlackCurrant Pie is so easy to make, so delicious to eat, and so beautiful to behold.
Servings: 4
Calories: 369


  • 1 lb blackcurrants
  • 8 Tbls granulated sugar
  • 2 level tbsp plain flour All purpose
  • 9 oz shortcrust pastry
  • milk to glaze


  • String, pick over and wash the fruit and mix it with the sugar and flour.
  • Roll out half the pastry and use it to line a 22-cm (8 1/2-in) greased deep pie plate.
  • Fill the plate with the fruit mixture and roll out the remaining pastry to form a lid.
  • 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.
  • Put the plate on a baking sheet and bake in the oven at 200°C (400°F) mark 6 for about 1 hour.
  • Cover it loosely with foil after 30 minutes to prevent over-browning.
Calories: 369 kcal
Carbohydrates: 78 g
Protein: 7 g
Fat: 4g
Saturated Fat: 1 g
Sodium: 311 mg
Potassium: 417 mg
Fiber: 1 g
Sugar: 24 g
Vitamin A: 261 IU
Vitamin C: 205 mg
Calcium: 70 mg
Iron: 4 mg
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