Classic Blackcurrant Pie
A tangy-sweet blackcurrant pie with a glossy deep-purple filling and a golden flaky crust—perfect warm with vanilla ice cream or at room temperature.
Classic Blackcurrant Pie Recipe
Ingredients
- 4 cups (about 600 g) fresh or frozen blackcurrants, thawed if frozen
- 3/4 to 1 cup (150–200 g) granulated sugar, adjusted to taste
- 3 tbsp cornstarch (or 2 tbsp quick-cook tapioca for a clearer set)
- 1 tbsp fresh lemon juice and 1 tsp lemon zest
- 2 tbsp unsalted butter, cut into small pieces
- 1 double pie pastry (homemade or store-bought) for a 9-inch pie
- 1 large egg, beaten with 1 tbsp water for egg wash
- Pinch of fine salt
Equipment
- 9-inch (23 cm) pie dish
- Rolling pin
- Mixing bowls
- Pastry brush
- Sharp knife or pastry wheel (for lattice)
- Oven thermometer (recommended)
Instructions
- Prepare the filling: In a large bowl, combine blackcurrants, sugar, cornstarch (or tapioca), lemon juice, lemon zest and a pinch of salt. Toss gently to coat and let sit 10 minutes to macerate.
- Chill the pastry: Roll out one pastry disk to fit the bottom of a 9-inch pie dish. Line the dish, trim excess and refrigerate while you finish the filling to keep the crust cold (helps prevent soggy bottom).
- Assemble bottom crust: If you prefer, prick (dock) the base lightly or blind-bake for 8 minutes at 375°F (190°C) to avoid a soggy bottom. Otherwise proceed with an unbaked base.
- Add filling: Spoon the blackcurrant filling into the chilled pie shell and dot the top with the small pieces of butter.
- Top crust: Roll out the second pastry disk and either cover the pie completely (seal and vent) or cut into strips and weave a lattice. Trim and crimp edges to seal. Brush the top with egg wash.
- Bake: Bake in a preheated 375°F (190°C) oven for 45–55 minutes, or until the crust is golden and the filling is visibly bubbling through vents or lattice. If the edges brown too quickly, shield them with foil.
- Cool: Let the pie cool at least 2 hours (longer if possible) so the filling sets. This also helps slicing cleanly.
- Serve: Serve warm or at room temperature with vanilla ice cream, crème fraîche or custard.
Nutrition (estimate per serving)
Approx. 320 kcal • Carbs 52 g • Fat 12 g • Protein 2 g • Fiber 4 g
Pro tips: Adjust sugar depending on how tart your blackcurrants are—start with 3/4 cup and taste. Use tapioca for a clearer, glossy filling; cornstarch yields a more opaque finish. Prebake or dock the base to prevent sogginess and always let the pie cool so the filling firms up.
Serving Ideas
- Serve warm with a scoop of vanilla ice cream or a dollop of crème fraîche.
- Pair with strong black tea or a late-harvest dessert wine.
- Leftover slices are lovely thinly spread on toast for breakfast.
FAQ
How do I use frozen blackcurrants for this blackcurrant pie?
Thaw frozen blackcurrants and drain any excess liquid, then toss with the sugar and thickener. You may need slightly less sugar depending on sweetness; tap the filling with a spoon to check consistency before filling the crust.
What is the right sugar-to-berry ratio for blackcurrant pie?
Start with about 3/4 cup sugar for 4 cups of blackcurrants and adjust to taste. Tartness varies—taste the macerated berries and increase sugar up to 1 cup if needed.
How long should I bake the pie and how do I know it’s done?
Bake 45–55 minutes at 375°F (190°C). It’s done when the crust is golden and the filling is clearly bubbling through vents or lattice—bubbling indicates the filling has reached a high enough temperature to activate the thickener.
How can I prevent a runny filling and how do I store or reheat leftovers?
Use the correct amount of thickener and allow the pie to cool at least 2 hours before slicing. For storage, refrigerate covered up to 3–4 days or freeze slices wrapped well for up to 3 months. Reheat individual slices in a low oven (about 325°F/160°C) for 10–15 minutes, or microwave briefly—cool slightly before serving to let the filling set.
More desserts and pie recipes in our collection: MadeForRecipes – Recipes.
For additional tips on pie crusts and baking techniques, see King Arthur Baking’s pie crust guide.