Summer Fruit Pie Recipe


Preparation Time:   (see
 cooks notes)
 Cooking Time:
How Difficult  Easy to medium  Freeze? No

 6 servings

Filling Ingredients

How Much

Summer fruits (see cook's notes below)

600g / 1lb 3oz


170g / 6oz

For the Shortcrust Pastry

How Much

Plain flour

220g / 8oz plus a tablespoon for sprinkling on rolling surface

Cooking Margarine (e.g. Stork)

55g / 4oz

Refined vegetable fat (e.g. Cookeen)

55g / 4oz

Egg 1 medium
Sugar Half a tablespoon

Oven proof pie dish about 22cm / 9in wide at the base and about 5cm / 2in deep.
Rolling pin.


Lots of different summer fruits can be used for this recipe either as a mixture or by themselves. Use what you have in the garden or is best available at the shops. We used a mix of gooseberries, red currants, white currants and a few black currants because they were available in our garden. But blueberries and raspberries can also be used.

The sugar contents of different fruits vary and even the same fruit will have different amounts of sugar depending on the time of year and the variety used. So our recommendation for the amount of sugar to add to the fruit is an average one, you may want to use less or more. Taste the fruit mixture just before adding it to the pie dish and add more sugar if the fruit tastes too tart.

Some fruits, for example gooseberries, have little tufts of growth at either end of the fruit. It is traditional to remove these before cooking, but in our opinion it makes little difference to the finished pie. If you do remove the tufts from gooseberries, it can be time-consuming depending on how many you have.
Separate the yolk from the white of the egg.
Pre-heat the oven to 220C / 425F / Gas Mark 7.


Add the sugar for the pie filling, one tablespoon of water and about two thirds of the fruit to a pan on a medium heat. Let them cook for about 10 minutes. Stir frequently to stop any of the fruit sticking to the base of the pan.

When cooked remove from the heat.

Now make the shortcrust pastry. We have a page dedicated to making the shortcrust pastry which can be found by clicking here. Full instructions are there plus a video of the whole process of making shortcrust pastry.

Add the cooked and uncooked fruit to the pie dish and even them out. Using a brush, spread a little egg yolk around the edge of the pie dish.

Spread the rolled out shortcrust pastry over the top of the pie and crimp down the edges. Brush the top of the pastry with the remaining egg yolk.

Sprinkle a little sugar over the top of the pastry and place in the pre-heated oven for 10 minutes.

Turn the oven down to 190C / 375F / Gas Mark 5 and cook for 30 minutes until the pastry is golden brown.

Serve your summer fruit pie warm or cold with either cream, ice cream or custard.

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