Indulge in the rich flavor of deep-filled blackcurrant pie with a buttery shortcrust pastry that encases a luscious blackcurrant filling. Perfect for dessert or a sweet treat any time of the day.
Ingredients: 400g blackcurrants. 200g caster sugar. 1 tbsp cornflour. 1 tsp vanilla extract. 500g shortcrust pastry.
Instructions: Preheat the oven to 180C 350F. In a bowl, mix blackcurrants, caster sugar, cornflour, and vanilla extract until well combined. Roll out two-thirds of the pastry on a lightly floured surface and use it to line a 9-inch pie dish. Spoon the blackcurrant mixture into the pastry-lined dish. Roll out the remaining pastry and use it to cover the pie, sealing the edges by pressing them together. Make a few small slits in the top to allow steam to escape. Bake in the preheated oven for 40-45 minutes or until the pastry is golden brown and the filling is bubbling. Allow the pie to cool slightly before serving. Enjoy!
Prep Time: 20 minutes
Cook Time: 40 minutes
1967 American Motors Rambler Rebel
