Mary Berry’s Blackcurrant Pie is a delightful dessert made with fresh black currants, eggs, sugar, flour, cornmeal, and a hint of vanilla. This easy recipe takes 60 minutes to prepare and serves 8 people
Try More Mary Berry Recipes:
💜 Why This Blackcurrant Pie Recipe Will Leave You Wanting More:
- Fresh black currants provide a burst of fruity flavor, elevating the dessert.
- The recipe’s simple ingredients, including eggs, sugar, and flour, make for easy and accessible preparation.
- This versatile dessert is suitable for any occasion, from casual gatherings to formal events.
- The pie strikes a perfect balance between sweet and tart flavors, pleasing a wide range of palates.
❓ What Is Mary Berry Blackcurrant Pie Recipe?
Gordon Mary Berry Blackcurrant Pie is a delectable dessert crafted with 4 eggs, sugar, flour, cornmeal, and black currants. Its smooth texture and sweet-tart taste make it a delightful treat.
🥚Mary Berry Blackcurrant Pie Ingredients
- 4 free-range eggs
- 1 cup sugar
- 1 cup all-purpose flour
- 1/3 cup cup cornmeal
- 1 teaspoon baking powder
- Vanilla extract to taste
- 1 cup black currant
- Oil to grease
🥧 How To Make Mary Berry Blackcurrant Pie
- Use a stand mixer to crack eggs into a deep bowl. Add the sugar and vanilla extract, and beat for two to three minutes, or until the sugar is fully dissolved.
- Put the eggs and both types of flour into a bowl. Add the baking powder and beat again until the mixture is smooth. You will have a dough that is wet.
- Warm the oven up to 180 C (350 F). Clean and grease the baking pan. Spread some dough out, then add the currants equally, and cover with the rest of the dough. Put it in the oven for 45 minutes.
- Before you serve Blackcurrant Pie, you can cover it with icing sugar or chocolate topping.
💭 Recipe Tips
- Avoid a Soggy Crust: Pre-bake the crust slightly to maintain its crispness under the juicy blackcurrant filling.
- Balance Sweetness: Adjust sugar to taste; too much can overpower the natural tartness of blackcurrants.
- Optimal Thickness: Ensure the pie filling isn’t too thin, preventing a runny consistency when sliced.
- Egg Freshness Matters: Use fresh free-range eggs for the best texture and flavor in the pie.
- Uniform Blackcurrant Distribution: Evenly distribute the blackcurrants for a balanced taste in every bite.
🍨 What To Serve With Blackcurrant Pie?
Complement the delightful Blackcurrant Pie with a scoop of vanilla ice cream, adding a creamy contrast to the pie’s sweet-tart flavors. Alternatively, a dollop of freshly whipped cream or a drizzle of warm custard enhances the indulgent experience, creating a perfect dessert ensemble.
🎚 How To Store Leftovers Blackcurrant Pie?
- In The Fridge. To store Leftovers Blackcurrant Pie refrigerate in an airtight container for up to 3 days.
- In The Freezer. For freezing Leftovers Blackcurrant Pie wrap slices in plastic, store up to 3 months.
🥵 How To Reheat Leftovers Blackcurrant Pie?
- Microwave: Cover Leftovers Blackcurrant Pie with a damp paper towel and heat for 20 seconds on medium.
- Oven: Wrap Leftovers Blackcurrant Pie slices in foil and bake at 350°F for 10 minutes.
- Toaster Oven: Heat Leftovers Blackcurrant Pie at 325°F for 8-10 minutes.
FAQs
How Do You Prevent A Soggy Bottom In The Blackcurrant Pie?
To prevent a soggy bottom in the Blackcurrant Pie, consider blind baking the crust. This involves partially baking the crust before adding the filling, creating a barrier to keep the crust crisp.
How Do You Prevent The Pie Filling From Leaking During Baking?
To prevent pie filling leaks, ensure the crust is well-sealed. Thoroughly crimp the edges or use an egg wash to seal the pastry. Additionally, avoid overfilling the pie, as excess liquid may cause leaks.
Can I Add Other Fruits, Like Raspberries Or Blueberries, To The Filling?
Yes, you can add other fruits like raspberries or blueberries to the Blackcurrant Pie filling for a delightful berry medley. Adjust sugar levels accordingly to maintain a harmonious balance of sweetness.
Can I Make The Blackcurrant Pie Ahead Of Time And Freeze It?
Yes, you can make the Blackcurrant Pie ahead of time and freeze it. Once baked and cooled, wrap the pie securely in plastic wrap and aluminum foil. Thaw in the refrigerator before reheating or serving.
Try More Mary Berry Recipes:
- Mary Berry Lemon And Raspberry Cake
- Mary Berry Clafoutis Recipe
- Mary Berry No Bake CheesecakeMary Berry No Bake Cheesecake
Mary Berry Blackcurrant Pie Nutrition Facts
Serving Size: 1 slice (1/8th of the pie)
- Calories: 250
- Total Fat: 12g
- Saturated Fat: 5g
- Trans Fat: 0g
- Cholesterol: 90mg
- Sodium: 150mg
- Total Carbohydrates: 32g
- Dietary Fiber: 2g
- Sugars: 18g
- Protein: 4g
Mary Berry Blackcurrant Pie
Description
Mary Berry’s Blackcurrant Pie is a delightful dessert made with fresh black currants, eggs, sugar, flour, cornmeal, and a hint of vanilla. This easy recipe takes 60 minutes to prepare and serves 8 people
Ingredients
Instructions
- Use a stand mixer to crack eggs into a deep bowl. Add the sugar and vanilla extract, and beat for two to three minutes, or until the sugar is fully dissolved.
- Put the eggs and both types of flour into a bowl. Add the baking powder and beat again until the mixture is smooth. You will have a dough that is wet.
- Warm the oven up to 180 C (350 F). Clean and grease the baking pan. Spread some dough out, then add the currants equally, and cover with the rest of the dough. Put it in the oven for 45 minutes.
- Before you serve Blackcurrant Pie, you can cover it with icing sugar or chocolate topping.
Notes
- Avoid a Soggy Crust: Pre-bake the crust slightly to maintain its crispness under the juicy blackcurrant filling.
Balance Sweetness: Adjust sugar to taste; too much can overpower the natural tartness of blackcurrants.
Optimal Thickness: Ensure the pie filling isn’t too thin, preventing a runny consistency when sliced.
Egg Freshness Matters: Use fresh free-range eggs for the best texture and flavor in the pie.
PLEASE give recipes in metric NOT CUPS!