Red currant pie
Serves 8
PASTRY
| 1 1/2 | cups flour |
| 1/2 | teaspoon salt |
| 5 | tablespoons unsalted butter, cut up |
| 1/4 | cup solid vegetable shortening, cut up |
| 1 | tablespoon sugar |
| Grated rind of 1 lemon | |
| 3 to 4 | tablespoons cold water |
| Flour (for sprinkling) |
2. Add the butter and shortening. Pulse several times until the mixture is the consistency of crumbs.
3. Add the sugar and lemon rind and pulse just to combine them.
4. Sprinkle the mixture with 3 tablespoons of the water. Pulse again just until large clumps of dough form. If dough does not form clumps, add another 1 tablespoon of the water.
5. Turn the dough out onto a lightly floured counter. Knead it gently to form a flat disk. Wrap in foil and refrigerate for 30 to 60 minutes.
6. Set the oven to 350 degrees. Have on hand a 9-inch pie pan.
7. Roll the dough on a lightly floured counter to a 10-inch round. Lift the dough onto the rolling pin and ease it into the pie pan. Fold the edges under to make a hem, crimp the top edge, and prick the dough well with a fork.
8. Fill the dough with foil and beans for baking. Bake the dough for 12 minutes or until the edges are set. Lift out the foil and beans and continue baking for 5 minutes or until crust is lightly brown.
FILLING
| 1 1/2 | cups fresh red currants |
| 1 1/4 | cups sugar |
| 2 | tablespoons water |
| 2 | eggs |
| 2 | tablespoons cornstarch |
2. In a medium bowl, whisk the eggs, cornstarch, and remaining 1/4 cup sugar. Slowly whisk in the hot berry mixture, and then add the remaining 1/2 cup whole currants.
3. Fill the pie crust with the currant mixture and return it to the oven. Bake the pie for 20 minutes or until the pastry is brown and a crust forms on top of the filling. Let the pie cool on a rack until it sets.
Adapted from Henry Chandler 
