Partridgeberry Pie

How to Make Partridgeberry Pie

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1. Heat the oven to 200°C / 400°F with a baking tray on the middle shelf.

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2. Line a 23 cm pie dish with one sheet of pastry, leaving the overhang.

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3. Toss the berries with the caster sugar, cornflour and lemon juice in a bowl, tip them into the pastry case, and dot with the butter.

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4. Cover with the second sheet of pastry, trim and crimp the edges to seal, and cut 4 slits in the top. Brush with the egg and sprinkle with the demerara sugar.

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5. Set the pie on the hot tray and bake for 20 minutes. Lower the oven to 180°C / 350°F and bake for 30 minutes more, until golden and the juices are bubbling through the slits.

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6. Cool on a wire rack for at least 2 hours before slicing.

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Tips for Making Partridgeberry Pie

• Use the berries straight from frozen if you have frozen ones. They hold their shape better and do not bleed juice into the pastry while you assemble.
• Bake the pie on a hot tray. It gives the base a burst of heat, so the bottom crust cooks and does not go soggy.
• Wait for the pie to cool. The juices thicken as they cool, and a pie cut warm runs across the plate.

What to Serve with Partridgeberry Pie

• Vanilla ice cream
• Pouring cream
• Strong tea

Storing & Reheating Partridgeberry Pie

Keeps covered at room temperature for up to 2 days, or in the fridge for up to 4 days. Reheat slices in a 160°C oven for 10 minutes. Freeze baked pie for up to 3 months.

Partridgeberry Pie FAQ: Common Questions

Partridgeberry Pie Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.