Black currants, red currants, white currants, gooseberries and
raspberries can all be used in this recipe, either together or as a
single pie ingredient. A superb pie for using up excess summer
Easy to medium
Summer fruits (see
cook's notes below)
600g / 1lb 3oz
170g / 6oz
For the Shortcrust
220g / 8oz plus a tablespoon for sprinkling on
Cooking Margarine (e.g.
55g / 4oz
Refined vegetable fat
55g / 4oz
Half a tablespoon
Oven proof pie dish about 22cm / 9in wide at the base and about 5cm /
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.
PREPARATION 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 220°C / 425°F / Gas Mark 7.
METHOD FOR SUMMER FRUIT PIE
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
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 190°C /
375°F / Gas Mark 5 and cook for 30 minutes until the pastry is
Serve your summer fruit pie warm or cold with either cream, ice
cream or custard.