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Easy one-crust pie

Easy one-crust pie

Preparation Time:
Cooking Time: 35 mins @ 200c - Gas mark 6

For the shortcrust pastry

  • 6oz (175g) plain flour
  • 1½ oz (40g) lard
  • 1½ oz (40g) butter
  • cold water

For the filling

  • 1½ (700g) gooseberries topped and tailed
  • 3oz (75g) caster sugar
  • 2 rounded tblsp semolina
  • 1 small egg yolk

For the glaze

  • 1 small egg white
  • 1 tblsp demerara sugar

A solid baking sheet slightly greased


Make up the pastry by sifting the flour into a large mixing bowl, then rubbing the fats in lightly with your finger tips, lifting everything up and letting it fall back into the bowl to give it a good airing.  When the mixture reaches the crumb stage, add enough cold water to bring it together to a smooth dough that leaves the bowl clean.  Give it a light knead to bring it fully together, put in a polythene bag in the fridge for 30 mins.

Pre-heat oven to 400f (200c).  Roll pastry out to a round of approx 14 inches (35cm) as you roll give it quarter turns so that it ends up as round as you can make it.  Don't worry about ragged edges - they're fine.  Now, carefully roll the pastry round the rolling pin and transfer it to the centre of the lightly greased baking sheet.

To prevent the pastry getting soggy from excess juice paint the base with the egg yolk.  Cover approx a 10 ins (25cm) circle in the centre, then sprinkle the semolina lightly over this.  The semolina is there to absorb the juices and the egg provides a waterproof coating.  Now, simply pile the fruit in the centre of the pastry, sprinkling it with sugar as you go.  Then all you do is turn in the edges of the pastry, leaving a good circle of the fruit showing in the centre.  If any breaks, just patch it back on again - it's all meant to be ragged and interesting.  Brush the surface pastry all round with the egg white and sprinkle with the demerara sugar.  Put the pie onto the top shelf of the oven and bake for approx 35 mins or until golden.  Serve warm with creme fraiche or ice cream.

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