A very summery, fruity pie that tastes fabulous and is really not difficult to make. First featured in Woman’s weekly in 1977, serve at a family meal or at a dinner party
- For the pastry:
- 175g (6oz) plain flour
- Pinch of salt
- 30g (1oz) vegetable fat or lard
- 60g (2oz) butter
- For the filling
- 500g (1lb) fresh raspberries
- 250g (8oz) fresh redcurrants, stripped from stalks
- About 175g (6oz) caster sugar
- 2 tbsp cornflour
- 900ml (1½ pint) pie dish; cut a template of the dish top from paper
To make the pastry: Sift flour and salt into a mixing bowl. Cut fats into small pieces, add to the flour and rub them in until the mixture looks like breadcrumbs. Stir in enough water (about 3 tbsp) to make a fairly stiff pastry dough. Knead lightly, wrap in cling film and chill for 15 mins.
Quickly rinse then dry the fruit on kitchen paper. Put it into the pie dish, sprinkle with sugar and cornflour and stir in carefully.
Set oven to 190°C/Gas Mark 5.
Roll out pastry on a lightly floured work surface to 5cm (2in) larger than pie dish.
Moisten dish edge with water, cut a strip of pastry all round edge of pastry shape to fit round edge of pie dish. Press it down well. Moisten this strip, then put pastry lid on and press edges together well. Trim off excess pastry and “knock up” the edges. Mark with your thumb (scallop edges).
Brush the top with water and sprinkle with caster sugar.
Bake pie, on a baking sheet, in middle of oven for 45-50 mins or until pastry is browned and crisp. Serve pie warm or cold.
Top tip for making Raspberry and redcurrant pie
Add blackberries or blackcurrants to this pie too with a little more sugar.