Mary Berry Blackcurrant Pie

Mary Berry’s Blackcurrant Pie is a delicious, classic British dessert featuring a crisp, buttery shortcrust pastry filled with juicy, tart blackcurrants. This homemade pie is perfect for serving with custard, cream, or ice cream for a comforting and nostalgic treat.

What Is Mary Berry Blackcurrant Pie?

Mary Berry’s Blackcurrant Pie is a traditional fruit pie made with sweet yet tangy blackcurrants encased in a golden, flaky shortcrust pastry. The filling is gently thickened with sugar and a little flour to balance the tartness and create a rich, juicy texture.

Other Popular Recipes

• Mary Berry Vegetarian Quiche
• Mary Berry Chocolate Chip Cake
• Mary Berry Pear Upside Down Cake
• Mary Berry Apple and Pear Pie

Why You Should Try This Recipe

• Rich and fruity filling with a perfect balance of sweetness and tartness.
• Flaky, buttery shortcrust pastry for a crisp texture.
• Simple ingredients but full of traditional flavors.
• A great way to use fresh or frozen blackcurrants.
• Perfect served warm or cold with cream, custard, or ice cream.

Ingredients Needed for Mary Berry Blackcurrant Pie

For the Shortcrust Pastry:

• 225g (1¾ cups) plain flour
• 100g (½ cup) cold unsalted butter (cubed)
• 25g (2 tbsp) caster sugar
• 1 egg yolk
• 2-3 tbsp cold water
• A pinch of salt

For the Blackcurrant Filling:

• 400g (3 cups) fresh or frozen blackcurrants (stalks removed)
• 100g (½ cup) caster sugar (adjust to taste)
• 1 tbsp cornflour (to thicken)
• 1 tbsp lemon juice
• 1 tsp vanilla extract (optional)

For Assembling the Pie:

• 1 egg (beaten, for egg wash)
• 1 tbsp granulated sugar (for sprinkling)

Kitchen Equipment Needed

• Mixing bowl
• Rolling pin
• 20cm (8-inch) pie dish
• Fork or pastry cutter
• Baking parchment
• Baking beans (or dried rice)

Instructions to Make Mary Berry Blackcurrant Pie

Step 1: Prepare the Shortcrust Pastry

• In a mixing bowl, rub the cold butter into the flour using your fingertips until it resembles fine breadcrumbs.
• Stir in the caster sugar and a pinch of salt.
• Add the egg yolk and cold water gradually, mixing until a dough forms.
• Shape into a ball, wrap in cling film, and chill for 30 minutes.

Step 2: Make the Blackcurrant Filling

• In a saucepan over low heat, combine the blackcurrants, caster sugar, lemon juice, and vanilla extract.
• Cook gently for 5-7 minutes until the fruit softens.
• Stir in the cornflour and cook for another 2 minutes until thickened.
• Remove from heat and let the mixture cool slightly.

Step 3: Roll Out the Pastry

• Preheat oven to 200°C (180°C fan) or 400°F.
• Roll out two-thirds of the pastry on a floured surface and line a 20cm pie dish.
• Trim any excess and prick the base with a fork.

Step 4: Blind Bake the Pastry

• Line the pastry with baking parchment and baking beans.
• Bake for 12 minutes, then remove the parchment and beans and bake for another 5 minutes until lightly golden.

Step 5: Fill and Assemble the Pie

• Pour the blackcurrant filling into the pre-baked pastry case.
• Roll out the remaining one-third of the pastry and lay it over the filling, sealing the edges.
• Cut small slits on top to allow steam to escape.

Step 6: Bake Until Golden

• Brush the pie with beaten egg and sprinkle with granulated sugar.
• Bake for 25-30 minutes until the pastry is golden brown.

Step 7: Cool and Serve

• Allow the pie to cool for at least 15 minutes before slicing.
• Serve warm or cold with custard, cream, or ice cream.

What to Serve With Mary Berry Blackcurrant Pie

• Vanilla custard – a classic British pairing.
• Whipped cream – light and airy complement.
• Vanilla or clotted cream ice cream – for a refreshing contrast.
• A drizzle of honey or maple syrup – for extra sweetness.
• A dusting of icing sugar – for an elegant touch.

Pro Tips for Making the Best Blackcurrant Pie

• Chill the pastry before rolling to prevent shrinkage.
• Blind bake the crust to keep it crisp and avoid sogginess.
• Taste the filling before baking and adjust the sugar if needed.
• Brush the pastry with egg wash for a golden, shiny finish.
• Let the pie cool slightly before cutting to allow the filling to set properly.

What Are Variations of Mary Berry Blackcurrant Pie?

• Mixed Berry Pie: Use a mix of blackcurrants, raspberries, and blueberries.
• Almond Crumble Topping: Replace the top crust with a buttery almond crumble.
• Gluten-Free Version: Use gluten-free flour for the pastry.
• Lattice Crust Pie: Cut strips of pastry and weave them for a beautiful lattice top.
• No-Bake Blackcurrant Pie: Use a biscuit crust instead of shortcrust pastry for a simpler version.

How Do I Store Mary Berry Blackcurrant Pie?

• Refrigerate leftovers: Keep in an airtight container for up to 3 days.
• Freeze for later: Wrap in plastic wrap and foil, then freeze for up to 2 months.
• Reheat in the oven: Bake at 160°C (320°F) for 10 minutes until warm.

How Can I Reheat Blackcurrant Pie Without Making It Soggy?

• Oven method: Reheat at 160°C (320°F) for 10-15 minutes to maintain crispness.
• Air fryer method: Heat at 160°C (320°F) for 5-7 minutes for a quick, crisp reheating.
• Avoid microwaving, as it can make the pastry soft and soggy.

How Can I Make This Recipe Healthier?

• Use whole wheat flour for added fiber.
• Reduce sugar slightly to cut down on sweetness.
• Use coconut oil instead of butter for a dairy-free option.
• Add more fresh berries for natural sweetness.

Nutrition Value (Per Serving – Based on 8 Servings)

• Calories: 340
• Carbohydrates: 50g
• Protein: 5g
• Fat: 14g
• Fiber: 4g

FAQs

How Do I Prevent Blackcurrant Pie from Being Too Runny?

To prevent a runny pie, use cornflour (cornstarch) to thicken the filling. Simmer the blackcurrants with sugar and cornflour before adding them to the pastry to ensure the juices set properly while baking.

Can I Use Frozen Blackcurrants for This Pie?

Yes, frozen blackcurrants work well. Thaw them first and drain excess liquid before using to prevent the filling from becoming too watery.

How Do I Keep My Pie Crust from Getting Soggy?

Blind baking the crust for 12-15 minutes before adding the filling helps prevent a soggy bottom. Additionally, brushing the base with beaten egg white before baking creates a barrier that keeps the pastry crisp.

Can I Make Blackcurrant Pie Without Sugar?

Yes, for a naturally sweet pie, replace sugar with honey, maple syrup, or a sugar substitute. Keep in mind that blackcurrants are naturally tart, so some sweetener is usually needed for balance.

Final Words

Mary Berry’s Blackcurrant Pie is a classic British dessert that is sweet, tart, and absolutely delicious. The buttery, flaky crust pairs beautifully with the juicy blackcurrant filling, making this a perfect dessert for any occasion. Try this simple and flavorful recipe today and enjoy a homemade pie that’s full of nostalgia and tradition!

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