Mary Berry Blackcurrant Pie

This delicious Blackcurrant Pie by Mary Berry is a simple dessert that’s perfect for any occasion. With a creamy blackcurrant filling nestled in a buttery shortcrust pastry, it’s a delightful treat that can easily be adapted using fresh or frozen fruit. Serve it warm or at room temperature for a truly satisfying experience.

Ingredients Needed

For the shortcrust pastry:

• 170 grams (1 cup) plain flour (all-purpose flour)
• 40 grams (⅓ cup) ground almonds
• 100 grams (7 tbsp) butter
• 30 grams (2 tbsp) caster sugar (superfine sugar)
• 1 pinch salt
• 2 tbsp water (or more as required)

For the filling:

• 1 quantity of Blackcurrant Compote

To finish:

• 1 tablespoon milk
• 1 tablespoon caster sugar

How To Make Blackcurrant Pie

1. Make the pastry: In a food processor, combine 100 g (½ cup) butter, 170 g (1 cup) plain flour, and 40 g (⅓ cup) ground almonds. Process until it resembles fine breadcrumbs. Alternatively, in a bowl, rub the butter into the flour with your fingers until it looks like coarse breadcrumbs, then stir in the ground almonds. Stir in 30 g (2 tbsp) caster sugar and a pinch of salt. Add the water and pulse to bring the mixture together (or mix with a knife). Knead very lightly, wrap in clingfilm, and chill in the refrigerator for at least 20 minutes.
2. Preheat the oven: Preheat the oven to 180℃ (350℉).
3. Prepare the pastry: Divide the pastry into two pieces (about ⅓ and ⅔ of the dough). Dust your work surface and rolling pin with flour. Roll out the smaller piece of dough. Place the rolled pastry into a 23 cm (9 in) ovenproof plate and trim the excess pastry with a knife.
4. Add the filling: Spoon the blackcurrant compote onto the pastry, spreading it over the base and leaving about 2½ cm (1 in) of pastry around the edge. Brush the edge of the pastry with 1 tbsp milk.
5. Make the lid: Roll out the remaining ⅔ of the dough to create a lid for the tart, slightly larger than the plate. Lay it over the fruit compote. Trim and crimp the edge of the pastry, then make two holes in the center to allow steam to escape.
6. Bake the pie: Place the pie onto a baking tray and brush the pastry with milk. Scatter 1 tbsp of caster sugar over the top. Bake for 35 minutes or until light golden brown. Dust with more caster sugar if desired.
7. Serve: Serve warm or at room temperature with cream, custard, yogurt, or ice cream.

Recipe Tips

• Chill the Pastry: Always chill the pastry in the refrigerator for at least 20 minutes. This helps it stay firm and prevents shrinking while baking.
• Use Cold Ingredients: Make sure the butter is cold when you mix it with the flour. This will help create a flaky texture in the pastry.
• Don’t Overwork the Dough: Handle the pastry gently and avoid over-kneading. Overworking can make it tough instead of tender.
• Check for Doneness: Bake until the pie is light golden brown. If it’s browning too quickly, cover the edges with foil to prevent burning while the filling cooks through.
• Let it Cool: Allow the pie to cool for a few minutes before slicing. This helps the filling set, making it easier to serve clean slices.

How To Store Leftovers?

• Refrigerate: First, let the leftover Blackcurrant Pie cool until it reaches room temperature. Then, cover it with plastic wrap or foil and store it in the refrigerator. It will keep well for up to 3 days.
• Freeze: If you want to freeze the pie, wrap it tightly in plastic wrap and then in foil to prevent freezer burn. It can be stored in the freezer for up to 2 months. To serve, thaw the pie in the refrigerator overnight before serving.

Nutrition Facts

Serving Size: 1 slice (approximately 100g)

• Calories: 265
• Total Fat: 15.1g
• Saturated Fat: 5.6g
• Cholesterol: 1mg
• Sodium: 0.3mg
• Potassium: 224 mg
• Total Carbohydrate: 31g
• Dietary Fiber: 2.6g
• Sugars: 12.5g
• Protein: 3.2g

Try More Mary Berry Recipes:

• Mary Berry Chicken Casserole
• Mary Berry Chocolate Brownies
• Mary Berry Banana Loaf
• Mary Berry Cheese Scones