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Deep-Filled Black Currant Pies
Ingredients
  • subheading: For the filling:
  • 3 ½ cups fresh or frozen (thawed) black currants washed and stems removed
  • 1 cup sugar
  • 3 ½ tsp cornflour/cornstarch (rounded)
  • subheading: For the pastry:
  • 2 ½ cups all-purpose flour
  • ½ tsp sea salt
  • 7 tablespoons butter, softened
  • 4 tablespoons sugar
  • 1 egg - beaten
  • 5 to 6 tablespoons ice cold water
Steps
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