Blackcurrant Pie with Frangelico Crème Chantilly

• Blackcurrant Pie with Frangelico Crème Chantilly
• 
  
• 200 grams / 7 oz of plain white flour
• a pinch of salt
• 120 grams / 4¼ oz of butter
• 50 grams / 2 oz of castor sugar
• 1 egg
• 2 cups of fresh or frozen blackcurrants
• 1/8 cup of plain white flour
• 1/2 cup of caster sugar
• a little extra beaten egg
• 300ml / ½ pint of cream
• 1 to 2 tablespoons of icing sugar
• A few drops of vanilla essence
• 2 or more tablespoons of Frangelico liqueur

1. For the Sweet Pastry
2. 
   
3. Sift the first measure of flour and salt into a large bowl or food processor.
4. Cut the butter into small cubes and rub into the flour either with your hands or using the food processor, until it resembles fine breadcrumbs.
5. Whisk the castor sugar and egg together and add to the mixture to make a firm dough.
6. On a lightly floured bench or board knead the mixture until it forms a smooth ball.
7. Handle as little as possible to prevent the pastry from becoming hard when baked.
8. Cover with plastic wrap and refrigerate for 20 minutes.

1. For the Pie
2. Preheat the oven to 180°C, 350°F or gas mark 4.
3. On a lightly floured board or bench carefully roll out half of the pastry until it’s approximately 5 mm (1/8 inch) thick.
4. Line a small 20cm pie dish with the pastry. Roll out the second half of the pastry to form the lid.
5. Just before adding the blackcurrant to the pie base, toss them together with the 2nd measure of flour and caster sugar.
6. Pile the floured blackcurrants into the pie base.
7. Wrap the lid over the rolling pin and carefully unroll over the top of the pie.
8. Trim off the excess pastry, seal the edge by crimping the pastry sides using a fork or pinching between your forefinger and thumb.
9. Make small slits or holes in the lid with a small knife for air to escape.
10. With a pastry brush, lightly coat the top with a little extra beaten egg, at this stage you can also if you wish decorate your pie with various cut shapes from the pastry trimmings.
11. Bake for 25 to 35 minutes or until the pastry is gorgeously golden.
12. Allow to rest for a few minutes before serving with the Frangelico Crème Chantilly.

1. Frangelico Crème Chantilly.
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3. Pour the cream, icing sugar vanilla and Frangelico into a large bowl and whip together lightly until soft peaks just begin to form.