Really giddy to share this recipe for a gluten free blackcurrant pie, as it’s one of my favourite puddings that my grandma used to make, and since being diagnosed with coeliac I have never made myself a gluten free version. Until today. And what’s nice, is the blackcurrants I’ve used to make this pie came from my dad’s next-door neighbour, Brenda’s garden. She kindly invited me pop in to pick what I wanted.
People often feel daunted when it comes to making gluten free pastry. But personally, I now prefer to work with it, as unlike traditional pastry, that you can be made tough by over handling, gluten free pastry is the complete opposite. In fact the more you knead it, the better and easier to handle it will be when it comes to rolling out. And if you happen to get the odd crack in your pastry, don’t bother, as it won’t affect the overall finish of the pie. In fact, my grandmas blackcurrant pies were only enhanced by fabulous cracks, as they allowed the bubbling blackcurrant juice to seep through, and to me this made the pie look just perfect!
Ingredients (serves 6)
For the pastry
200g (7oz) gluten free plain flour or mix
100g (3½oz) hard butter (or margarine) cubed
1 large beaten egg
Add a pinch of salt to the flour if using unsalted butter
For the fruit filling
300g (11oz) blackcurrants, washed and any odd stalks removed
50g (2oz) granulated sugar – if you like your pie a little sweeter add an extra 10g
A little milk to brush over the pastry
Caster sugar to sprinkle over the pie
Preheat the oven to 200C/400F/Gas 6/Fan 180C.
Lightly grease an enamel plate (if you have one) or an ovenproof pie dish. Approximate size you need is about 8 inch (20cm).
Pop the flour into a large mixing bowl and add the butter and rub it in until it resembles coarse breadcrumbs. Any larger chunks of butter will be blended when you work the pastry before rolling it out.
Stir in the beaten egg and then add enough cold water to bring the pastry together.
Form the pastry into a ball and transfer onto a clean worktop that’s been dusted with gluten free flour. Knead for a couple of minutes until the pastry becomes smooth. By doing this the pastry will be much easier to handle.
Cut the pastry in half, roll out the first half on the worktop dusted again with gluten free flour. Once you have a circle slightly bigger than your pie dish, gently roll the pastry around a gluten free floured rolling pin and lift and guide it into the pie dish.
Fill the pastry base with blackcurrants and sprinkle sugar over the top.
Roll out the remaining pastry. Before you place the rolled-out pastry over the blackcurrants, dab a little cold water around the edge of the pie, this will seal the pastry together. Lay the pastry over the blackcurrants and gently press around the edge of the pie before trimming off the excess pastry.
Edge the pie, by pinching it with your fingers or gently pressing the edge down with a fork. Using a sharp knife make two slits in the pastry to allow the steam to escape.
Brush the top of the pie with a little milk and scatter lots of caster sugar over the top. The addition of sugar gives the pie a delicious sweet crunchy topping.
Pop the pie into the oven and baked for about 25-30 minutes. Turn the pie occasionally during this time to achieve an even bake. Once the pie is golden brown remove it from the oven. Leave it to rest for at least 15 minutes before grabbing a slice!
Recipe notes and suggestions:
Pies are always at their very best on the day they’re baked but can be stored in the fridge for 2-3 days.
The pie can be frozen baked (or unbaked if the blackcurrant weren’t previously frozen – brush with milk and sprinkle with sugar when you are ready to bake the pie, not before freezing). I’d suggest double bagging the pie to protect it in the freezer.
My favourite way of enjoying blackcurrant pie is with *custard, but as with any pie, fresh cream and *ice-cream works wonderfully too!
I’ve used blackcurrants for this pie, as that’s what in season right now. But you can use whatever fruit takes your fancy. And don’t forget this gluten free shortcrust pastry recipe is perfect for savoury pies too.
And If you’re a fan of old fashiioned pastry and puddings, I reccomend you check out my gluten free Manchester tart recipe.
P.S. If your gluten free pastry is misbehaving this little video I popped together may be helpful.
*Check this product out to ensure no gluten containing ingredients or ‘may contain’ or ‘not suitable’ warnings on the pack. If in doubt leave it out.