225g. Self-raising flour
100g. cold butter, cubed
2 tbsps. caster sugar
2 – 3 tbsps. very cold water
125 – 150g. caster sugar
Cornflour and semolina (see notes)
Egg white to glaze
Make the pastry by rubbing the cold butter into the flour with your fingertips (or use the food processor). Add the water gradually (you might need an extra tablespoon). Bring the pastry together and cut into 2 halves. Roll one half out and place on the pie plate (see notes).
Mix the blackcurrants with a couple of tablespoons of sieved cornflour. Sprinkle the base with semolina and top with the blackcurrants. Do not go right up to the edge. Paint the edge with either egg white or yolk to seal and place the other rolled out pastry half on top. Seal by pressing the edges together. Cut a slit in the top to allow the steam to escape. Paint the egg white on the pastry and I sprinkle a little more caster sugar over. Bake at 180 for 25 minutes. Serve warm or cold with cream or ice cream.
I use my Mother’s pyrex plate to cook this on. It measures 9 inches or 23 cms. I believe you can easily buy enamel pie plates from most kitchen shops or I think Wellworthit. I have 3 pyrex plates which belonged to my late Mother.
The recipe uses self raising flour and it works so keep to that. I haven’t rested the pastry when I have made it and it has rolled out easily and successfully. I have had a small amount leftover, enough to make about 4 jam tarts! I haven’t stored my pie in the fridge as I think this tends to make the pastry go soggy but it has kept well for about 4 days out of the fridge, even in the hot weather.
The cornflour absorbs some of the juice the blackcurrants leach out. My Mother was taught the semolina trick by a Scottish friend and it helps prevent soggy bottoms and keeps the pastry crisp.
You could use this recipe for other fruit, some of which e.g. apples you would have to slightly cook first I think. I have used frozen blackcurrants (defrosted) as I had a lot in my freezer, donated by a kind neighbour.