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Granny's currant pie

I have been making this pie for years, and it is not my granny's recipe, as I found it in a magazine long ago. It is easy to make, using my oil pastry, and the filling can be made ahead and stored in the fridge until you are ready to bake the pie.


3 cups currants

2 cups water

1/4 cup sugar (optional)

2 tablespoons cornflour

4 teaspoons lemon juice

grated zest of 2 lemons



1 cup  SR flour

1 cup plain flour (white or wholemeal)

1/2 cup vegetable oil

1/2 cup water

good pinch salt


To make the filling: Put the currants and water in a medium saucepan and simmer for ten minutes. Add sugar, if using, and simmer a further five minutes. Blend cornflour in a little water and add to the hot currants, stirring until thickened. Add lemon juice and rind, then let cool until just warm.

To make the pastry: Place the flours and salt in a large bowl and mix to combine. Place the oil and water in a small screwtop jar and shake vigorously to combine. Alternatively whip the oil and water with a wire whisk, fork or hand-beater. Pour into the flour mixture and combine with a wooden spoon until it makes a dough. If too soft add a little more flour.

Roll half the pastry out to line the base of a greased 4cm deep 20-25cm pie dish. Fill with the cooled currant filling. Roll the remainder of the pastry out to cover the pie, crimping edges with fingers and prick the top with a fork. In this case, I cut out leaves and flowers to cover the top, using tiny cutters.

Glaze with beaten egg white and sprinkle with sugar if liked, then bake in a preheated 190C oven for 30 minutes or until golden.

Serve warm with cream.


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