The Best Deep-Filled Blackcurrant Pies

Homemade delicious blackcurrant pies. With an enticing aroma that smells like fresh blackcurrants, you can’t help but want one. The tart and the jammy interior are perfectly paired with the golden pastry shell to create a unique taste experience for your mouth, whether eating it warm or cold!

Blackcurrants are a fruit that is often underrated. They are tart, tangy, and delicious and make the perfect filling for pies! In this blog post, we’ll show you how to make deep-filled blackcurrant pies. These pies are flavorful and tasty and will be sure to impress your friends and family. So what are you waiting for? Give this recipe a try today!

Where to get blackcurrants

It’s a summertime tradition at our house to grab fruit from the fruit farm when it is in season. This summer, we took advantage of some blackcurrants that were just ripe enough for picking! We’ve always loved this time of year because there is nothing better than picking your favourite currants while the hot sun shining overhead.

Ingredients for blackcurrant pies

For 12 small blackcurrant pies, you will need:

BLACKCURRANT PIE FILLING

• 350 g Blackcurrants (Fresh or frozen)
• 175 g Caster Sugar
• 3½ tsp Cornflour/Cornstarch

PIE PASTRY

• 400 g Plain Flour
• 200 g Butter
• 4 tbsp Caster Sugar (plus extra for dusting)
• 6 tbsp Cold Water
• 1 Egg (beaten for brushing the pastry)

How to make small blackcurrant pies

STEP 1

Using a saucepan, add the blackcurrants, sugar and cornflour. Heat on a medium setting for about 10 minutes, stirring consistently until it thickens like jam. Set aside and cool

STEP 2

MAKE THE PASTRY. Put the flour and sugar in a bowl or mixer and add the chopped butter. Rub in the butter until it resembles breadcrumbs. Add in the water until it forms a dough. Flatten out slightly and wrap in cling film and refrigerate for 30 minutes.

STEP 3

Roll out onto a floured surface about 3mm thick. Cut 12 large circles to fit your muffin tray and 12 smaller ones for the lid. Push the large circles into your tray and prick several times with a fork but not piercing. Fill the pies ¾ full.

STEP 4

Brush the rims of the pies and the smaller circle edges with the beaten egg and press them together to form a pie. Make sure there are no gaps. Use a fork to make a pattern around the edges and piece a whole in the middle of the lid with a sharp knife.

STEP 5

Brush the tops of each pie with the egg and sprinkle sugar on top. Bake in the oven for about 25 minutes or until golden brown. Leave in the tin to cool before removing. Use a round edge knife to loosen the edges if they are stuck.

Serving suggestions

You can serve blackcurrant pie with ice cream, whipped cream, or a variety of other toppings. Some people also like to eat it on their own with a cup of tea or coffee.

Storage

These will keep for up to 5 days in an air-tight container. Blackcurrant pies freeze really well for 3 months.