Blackcurrant Plate Pie is a sweet shortcrust pastry pie filled with a delicious fresh and fruity blackcurrant compote. It’s a classic fruit pie or tart baked on an ovenproof plate, perfect for a summer dessert.
What is a plate pie?
A plate pie is simply one that is baked on an ovenproof plate. It can be a sweet pie, like this Blackcurrant Plate Pie and my Easy Rhubarb Tart . But you can also make savoury plate pies, like my grandfather’s Scottish Mince Beef Pie.
Why make Blackcurrant Plate Pie?
Plate pies are a staple of Scottish bakeries particularly apple and rhubarb plate pies. But a Blackcurrant Plate Pie is less easily available to buy and that’s a pity because it’s delicious.
There’s something about the combination of the tart blackcurrant filling and the sweet curmbly pastry that works really well. So if you haven’t tried a blackcurrant pie then I urge you to make one because you won’t be disappointed.
What are blackcurrants?
Blackcurrants are small tart berries that grow on a woody shrub. They are easy to grow in the garden and will even grow well in containers. Blackcurrants ripen in mid-summer and are ready to pick when they turn from dark red to black.
Where can I buy blackcurrants?
Blackcurrants are not as easily available as many other summer soft fruits. Most of the commercial blackcurrant crop in the UK goes into making blackcurrant cordial or other blackcurrant products. Some supermarkets do stock blackcurrants during the summer. Also, look out for blackcurrants at Farmer’s Markets or ask an independent Greengrocer to source some for you.
Can I use frozen blackcurrants?
The filling for Blackcurrant Plate Pie is a delicious blackcurrant compote which you can make with either fresh or frozen blackcurrants.
What ingredients do I need for Blackcurrant Plate Pie?
You will need:
- plain (all purpose) flour
- ground almonds (almond flour)
- butter
- caster sugar (superfine) sugar
- salt
- water
- blackcurrant compote
- milk
Scroll to the end of this article to find the full recipe and all quantities of ingredients, with step-by-step photo instructions
Do I need to use ground almonds in the pastry?
I use ground almonds in sweet pastry because it helps with the texture of the pastry. They make the pastry very short, which means it will crumble when you eat it. The pastry does not taste strongly of almonds and I think it enhances the taste of the tart. The ground almonds also make the pastry easier to work with and also help it to remain soft when baked.
If you don’t want to use ground almonds in your pastry then replace the ground almonds with the same quantity of flour. The pastry will still be excellent, it’s really a matter of preference.
Can I make the pastry by hand?
I use a food processor to make my pastry but you certainly can make it by hand. Put the flour, salt and butter into a bowl and rub the butter into the flour until the mix is like fine breadcrumbs. Stir in the ground almonds and add the water to bring the mixture together into a dough.
Can I use ready made pastry?
Homemade shortcrust pastry is quite easy to make, especially if you have a food processor. However, if you don’t feel confident about making pastry or simply don’t have time, then buy a ready-made all-butter shortcrust pastry to make your Blackcurrant Plate Pie.
Do I need to blind bake the pastry for Blackcurrant Plate Pie?
No, you don’t need to blind bake the pastry. Everything for this pie bakes together.
Can I use an alternative to butter?
I use butter in this pastry because it adds a lovely flavour. You can use alternative fats such as shortening (vegetable fat) or block baking margarine. At a push, you can use a full-fat soft spread, but the pastry will not be as crisp.
What is Blackcurrant Compote?
Blackcurrant Compote is made by cooking blackcurrants with sugar and thickening the cooked fruit with cornflour (cornstarch). It’s a perfect pie filling and it’s easy to make.
How should I store the Blackcurrant Plate Pie?
Once the pie is cooled I cover the pie with foil and store it in the fridge. It will keep for up to 5 days stored like this. You can serve it at room temperature or return it to the oven, covered with foil, and reheat at 180 C for 20 minutes.
Can I freeze the pie?
You can freeze the pie for up to 3 months. Cover it well with foil and then place in a large freezerproof plastic bag. Defrost overnight in the fridge then reheat as above.
Vegetarian
This recipe is suitable for vegetarians.
Gluten Free
The pastry for this pie contains wheat flour which is not gluten free. You can substitute a gluten free shortcrust pastry recipe.
For more information regarding any dietary information provided on this website, please refer to my Nutritional Disclaimer.
How should I serve Blackcurrant Plate Pie?
You can serve the pie warm or at room temperature with cream, ice cream, Greek yogurt or custard.
More blackcurrant recipes
![blackcurrant plate pie slice in bowl jug of cream pouring.](https://www.farmersgirlkitchen.co.uk/wp-content/plugins/wp-fastest-cache-premium/pro/images/blank.gif)
Blackcurrant Plate Pie
Equipment
- 1 Food Processor (optional)
- 1 Large bowl If not using food processor
- 1 weighing scales
- 1 Measuring spoons
- 1 knife
- 1 rolling pin
- 1 Pastry brush
- 1 dessert spoon
- 1 23 cm ovenproof plate
- 1 Baking tray (sheet)
Ingredients
For the shortcrust pastry
- 170 grams (1 cups) plain flour all-purpose flour
- 40 grams (⅓ cups) ground almonds
- 100 grams (7 tbsp) butter
- 30 grams (2 tablespoon) caster sugar superfine sugar
- 1 pinch salt
- 2 tbsp water or more as required
For the filling
- 1 quantity Blackcurrant Compote
To finish
- 1 tablespoon of milk
- 1 tablespoon caster sugar
Instructions
Make the blackcurrant compote
- Make the blackcurrant compote according to the recipe and leave to cool.
Make the pastry
- Make the shortcrust pastry by putting 100 g (½ cup) butter, 170 g (1 cup) plain (all purpose) flour and 40 g (⅓ cup) ground almonds in a food processor and processing until it resembles fine breadcrumbs.
- OR in a bowl, rub the butter into the flour with your fingers until it looks like coarse breadcrumbs. Then stir in the ground almonds.
- Stir in 30 g (2 tbsp) caster sugar and a pinch of salt, then add the water and pulse to bring the mixture together (or bring together with a knife). Knead only very lightly, then wrap in clingfilm and chill in the refrigerator for at least 20 minutes.
To assemble the pie
- Pre-heat the oven to 180℃.
- Divide the pastry into two pieces about ⅓ and ⅔ of the dough. Dust your work surface and the rolling pin with a little flour and roll out the smaller piece of dough.
- Place the pastry the base of a 23 cm (9 in) ovenproof plate and trim the excess pastry with a knife.
- Spoon the blackcurrant compote onto the pastry.
- Spread it over the pastry leaving about 2½ cm (1 in) of pastry around the edge.
- Brush the edge of the pastry that is on the plate with 1 tbsp milk.
- Roll out the remaining ⅔ of dough to make lid for the tart. It should be slightly larger than the plate. Lay the top of the tart over the fruit compote.
- Trim and crimp the edge of the pastry. Make two holes in the middle of the tart top to let out the steam.
- Place the pie onto a baking tray and brush the pastry with milk. Scatter over 1 tbsp of caster sugar.
- Bake for 35 minutes or until light golden brown. Dust with more caster sugar if liked.
- Serve warm or at room temperature with cream, custard, yogurt or ice cream.
Chloe says
lush, I love plate pies because it’s my kind of ratio of pastry to fruit!
Janice Pattie says
Thanks, happy to be or service to the ratio!
Eloise says
I was drawn to this pie because of the amount of filling. Absolutely delicious with lashings of double cream.
Janice Pattie says
Oh, definitely a pie for lashings of cream!
Lesley says
I love blackcurrants and had made your compote. So when I saw this pie recipe I had to try it out. It was such a simple recipe to follow, a really easy fruit pie to bake.
Janice Pattie says
Thank you, Lesley. I’m team blackcurrant and want to shout about how good they are, so it’s nice to know you love them too.
Sisley says
Nothing beats a good pie! I used a normal pie dish and it worked perfectly. I love the idea of using a plate too. I need to see if any of mine are oven proof now.
Janice Pattie says
That’s good to know that it was good in a deeper pie dish too.