Gluten free blackcurrant pie

Gluten free blackcurrant pie

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!

(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
Cold water

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 25g (1oz)

To finish
Milk to brush over the pie before baking
Caster sugar to sprinkle over the pie


Preheat the oven to 200C/400F/Gas 6/Fan 180C.

Lightly grease an enamel plate 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.

Gluten free pastry at the rubbed in stage

Stir in the beaten egg and then add enough cold water to bring the pastry together.

Gluten free pastry at the rubbed in stage with added beaten eggGluten free pastry

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. Kneading the pastry makes it easier to handle.

Gluten free pastry

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.

Gluten free pastry lining an enamel plate

Fill the pastry base with blackcurrants and sprinkle sugar over the top.

Gluten free pastry base filled with blackcurrants

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.

Gluten free blackcurrant pie before crimped

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.

Gluten free blackcurrant pie brushed with milk and sugar before baked

Place the pie onto a baking tray before transferring it into the oven – the tray will catch any juice that spills out. Bake the pie for about 25-30 minutes, turning it occasionally to achieve a nice even bake. Gluten free blackcurrant pie

Once the pie is golden brown remove it from the oven and leave to rest for around 15 minutes before cutting a slice. Enjoy!

Gluten free blackcurrant pie

Recipe notes and suggestions:

Pies are at their best on the day they’re baked, but can be stored in the fridge for up to 2 days.

The blackcurrant pie can be frozen baked (or unbaked if the blackcurrant weren’t previously frozen). Should you decide to freeze the pie skip brushing with milk and scattering over the sugar until you’re ready to bake it.

I love blackcurrant pie is with *custard, but as with any fruit pie, fresh cream and *ice-cream works wonderfully too.

I’ve used blackcurrants for this pie as in season at the time of making, however any fruit will work.

Gluten free shortcrust pastry recipe is perfect for savoury pies too.

For now,
Liz x

P.S. I also have a video over on my YouTube channel of me making a blackcurrant pie. Click here to watch.

*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.

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