Foraging: It's not just mushroomsHunt down this summer's bilberries to make this delicious pie!
Yesterday I ran up to Bridestones, a craggy outcrop on top of the moors. On my way I ate fresh and free trail snacks. Bilberries, raspberries and black currants.
There’s something to forage all year round if you know what you’re doing. Right now there are berries everywhere right by the paths and tracks in Calderdale. Sometimes when you’ve got a bit too far and not taken any food, these finds can save your arse. Ask me how I know.
The famous Bride Stone
Black currants
Ed at the Bridestones trig point
Raspberries
If you have the patience to stop in one spot you can fill a basket, go home and make a pie. You could even wow people you don’t know by posting about it on Instagram.
Here’s a recipe. If you make it send us a photo.
Vic went picking bilberries too
Rinsed and ready to pie!
Inspired by berries
Homemade Bilberry Pie
Step 1: Forage some bilberries.
You’ll need about 8oz. Some recipes recommend 1lb (500g) but we’re making this pie with a flat top, so you can get away with fewer berries.
Step 2: Make the short pastry
Or, if you can’t be arsed, buy it from a supermarket.
You’ll need:
200g (8oz) self-raising flour
50g (2 oz) lard
50g (2 oz) margarine
30ml (approx 2tbsp) water to mix
25g (1 oz sugar) if you want sweet pastry
Pinch of salt
Follow these steps:
1: Mix flour and salt in a bowl, rub in fat.
2: Using a knife to cut and stir, mix with cold water to form a stiff paste.
3: Turn dough on to a floured board or worktop and roll out.
You now have 200g (8oz) of short pastry.
Step 3: Build your pie!
You’ll need:
pie plate / dish
200g (8oz) short pastry
230g (8oz) bilberries
50g (2oz) sugar
plain flour for dusting
1 small egg beaten
Follow these steps:
1: Wash your bilberries in water. Add to a bowl and sprinkle with most of the sugar (you’ll need the rest for sprinkling on top later) and a good pinch of flour. Mix it up gently.
2: Preheat oven to 200°C / fan 180°C / gas mark 6.
3: Divide your pastry in two. Roll one piece out on a lightly floured surface until big enough to line the bottom of your pie dish. Trim off the overhanging pastry.
4: Fill the pastry with the bilberry mixture. With the remaining pastry, roll to a size that will cover the top of the pie dish. Wet the edges of the pie bottom pastry before laying the lid on top (this will help it stick). Lift onto the dish and trim edges. Crimp the edges with your fingers or a fork to seal.
5: Brush the pastry with the beaten egg, then sprinkle the remaining sugar on top. Make three small slits in the centre of the pie for the steam to escape.
6: Bake for 30 minutes or until the pastry is crisp and golden.
7: Serve with your favourite cream or if you’re feeling adventurous, a tin of Carnation Milk – it’s the best combination!
Was your pie a success? Make us jealous by sending us a photo on Instagram @hebtroco
