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About Recipe

When you say the word “pie” to me, I instantly think of plate pies. Old fashioned, understated, plain even but oh so homely. In the kitchen of my childhood, these were the only sort of fruit pies we would ever have – deep dish, American style pies with inches of filling looming over the rim of the pie dish, under a blanket of decorated pastry were far too extravagant and I’m not sure little fuss pot JoJo would have approved of such an obviously skewed fruit to pastry ratio. This girl was all about the sweet crust.


self raising flour

butter, cool

caster sugar

ice cold water

blackcurrants, washed and destalked

egg white, lightly whisked

extra caster sugar to sprinkle

See Recipe Procedure



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