These Deep Filled Blackcurrant Pies are the perfect marriage of sweet, tart jammy blackcurrant pie filling generously piled into crisp, golden homemade pastry. Eat them on their own – warm or cold – or elevate them into dessert status by serving with cream, custard or ice cream. These pies are sweet comfort food at their best.
Fruit pies and the little black dress have a lot in common. Both are timeless, often making appearances in restaurants or cosy suppers with friends and they can re-invent themselves so many times that they will never go out of fashion. But when it comes to baking a pie myself, I often prefer to stick to the classics, since I find simple fruit pies homely and comforting. These Deep Filled Blackcurrant Pies are fine examples of the type of pie I’m likely to bake.
I grew up in an era when Mr Kipling ruled the supermarket shelves with his Individual Cherry Bakewells and Deep Filled Pies. It’s Mr K’s pies that are really the inspiration behind my Blackcurrant Pies.
If I’m being honest though, I’m really not sure if my kids have ever had a Mr Kipling pie as we always bake our own.
We bake just about everything we can ourselves. That’s partly because I love to bake and so do my kids. But it’s also because we don’t eat sugary desserts everyday. So when it comes to treat time, I make sure we indulge in style.
So move over Mr Kipling. I’m talking about lightly, crisp, homemade pastry sweetened with just a little touch of sugar and then filled with a sweet, tart, deep purple blackcurrant compote.
Since I’m verging on greedy, I make my pies in a muffin tin so that I can pile a large amount of that luscious jammy blackcurrant filling into each pie. And I really don’t worry if a little of that filling oozes out of a few pies. I think a little mess adds to their homemade charm.
Enjoy these pies as they are or serve them with cream, ice cream or custard to turn them into a comforting full-blown dessert. These Deep Filled Blackcurrant Pies are straightforward, honest home baking at it’s best.
- 350 g/ 12 1/2 oz Blackcurrants (fresh or frozen - thawed)
- 175 g/ 7/8 cup/ 6oz White sugar
- 3 1/2 tsp Cornflour/ cornstarch (rounded)
- 400 g/ 3 1/4 cups/ 14 oz Plain (all purpose) flour
- Large pinch salt
- 4 tbsp Caster sugar (plus a little extra for dusting)
- 200 g/ 7/8 cup/ 7 oz Unsalted butter - cold
- 6 tbsp Iced water
- 1 Egg - beaten
- Put the fruit, sugar and cornflour into a saucepan
- Cook on a moderate heat, stirring constantly with a wooden spoon, for 5-10 minutes. As they cook, squish the blackcurrants a little with the back of the spoon
- When the sugar has dissolved and the fruit has turned into a thick jammy consistency remove from the heat and let cool completely
- Put the flour, salt and sugar into a large bowl and stir briefly
- Cube the butter and drop it into the bowl. Use your fingers to rub the butter into the dry ingredients until the mixture resembles breadcrumbs
- Add 4 tbsp iced water and mix with a blunt knife. Add a little more water if the dough feels too dry
- Use your hands to bring the mixture together and knead briefly and gently until the dough is smooth
- Flatten the pastry, wrap in clingfilm and chill for 30 minutes in the fridge
- Preheat the oven to 175C/ 325F/ GM3
- Roll the pastry out on a floured worktop to a thickness of 2-3mm
- Cut out 12 large circles to line your muffin tin holes (see notes for details) and 12 smaller circles big enough to cover the tops. Re-roll the pastry if necessary
- Gently push the larger circles into the wells of the muffin tin and spoon the cooled blackcurrant pie filling into each pie - around 2/3 - 3/4 full
- Use a little beaten egg to wet the rim of the remaining circles and press these onto the pies to form the lid. Ensure there are no gaps between the two layers of pastry
- Use a knife to cut a small pattern into the rim of each pie and cut a little slit in the circle to allow air to escape
- Brush the top of each pie with beaten egg and sprinkle a little caster sugar over the top
- Bake for 20-25 minutes until golden brown
- Allow to cool in the tin before removing. Any pies that are stuck in the holes can be loosened with a slim knife
- Keep in an airtight container for up to 3 days or freeze
To ensure a perfect fit, I used a piece of string to measure from one side of the pie/ muffin cavity, down into the hole and back out to the top of the other side. I then measured this length against a ruler.
My muffin tins required circles of 11cm diameter. That was larger than any pie cutter I had, so I improvised with a kitchen bowl and cut around it.
These pies have a homemade appearance. A little leakage of the filling will happen on some of the pies, but I like that. It shows they are handmade.