Yorkshire Bilberry Pie
A crisp, golden double-crust pastry pie packed with juicy, tart moorland bilberries and a hint of lemon. A quintessential Yorkshire late-summer bake.
- Prep
- 30 min
- Cook
- 45 min
- Total
- 75 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 380 kcal
Equipment
- •20cm pie dish
- •Rolling pin
- •Mixing bowl
- •Pastry brush
- •Greaseproof paper
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 17 g
- carbs
- 54 g
- fibre
- 3 g
- protein
- 4 g
- calories
- 380 kcal
Instructions
- 1
Rub the cold cubed butter into the plain flour and caster sugar until the mixture resembles fine breadcrumbs.
- 2
Add cold water gradually and stir until the dough just comes together into a firm ball.
- 3
Divide the pastry into two portions, wrap in greaseproof paper, and chill in the fridge for 30 minutes.
- 4
Preheat the fan oven to 180°C and lightly grease a 20cm pie dish.
- 5
Roll out one pastry portion on a lightly floured surface and line the base of the pie dish.
- 6
Toss the bilberries with caster sugar, cornflour, and lemon juice in a bowl until coated evenly.
- 7
Tip the fruit filling into the pastry-lined dish, mounding it slightly in the centre.
- 8
Roll out the remaining pastry, lay it over the filling, and crimp the edges together to seal.
- 9
Cut a small cross in the centre of the pastry lid to let steam escape.
- 10
Brush the top pastry with milk, sprinkle over demerara sugar, and bake for 45 minutes until golden brown.
Chef's tips
Keep the pastry fat as cold as possible to ensure a flaky, tender crust. If using frozen bilberries, do not thaw them first; toss directly with the sugar and cornflour to prevent excess sogginess.
Ingredient substitutions
- fresh bilberries → wild blueberries
- unsalted butter → vegetable baking block
Storage
Store covered in the fridge for up to three days.
Reheating
Reheat slices in an oven preheated to 160°C fan for 10 to 12 minutes until warmed through.
Common mistakes to avoid
- •Overworking the pastry dough, which makes the crust tough instead of crumbly.
- •Omitting the cornflour, resulting in a runny filling and soggy base.
- •Forgetting to cut a steam vent, which forces hot juice out the pastry edges.
Serving suggestions
Cooked Yorkshire Bilberry Pie?
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