Bilberry Plate Pie made with fresh Yorkshire bilberries, which are encased in golden, buttery shortcrust pastry. This pie was (and still is) a childhood favourite and is delectable when served warm with clotted cream.
Pre-heat oven to 190°C/375°F/Gas mark 5 and butter an enamel pie plate, or an ovenproof plate, with a little butter.
Combine the bilberries with the caster sugar, leaving a little sugar back to dust over the finished pie, and allow to macerate for 10 to 15 minutes whilst you make the pastry.
Make the shortcrust pastry according to the recipe or use ready-made and ready-rolled shortcrust pastry.
When you are ready to assemble the pie, cut the pastry in half and roll one half out to fit the bottom of the pie plate. Trim any overhanging pastry.
Spoon the bilberry and sugar mixture into the lined pie case and then roll out the remaining half of the shortcrust pastry. With the help of the rolling pin, ease it over the top of the bilberries, press together around the pie edges and trim of any overhanging pastry, which can be used for decoration or for jam tarts etc.
Seal and crimp the edges of the pie together, make a slit in the middle of the pie to allow the steam to escape and bake it for 45 to 50 minutes in the pre-heated oven until the pastry is crispy and golden brown.
Remove from the oven and sprinkle some caster sugar over the top. Allow to cool slightly before serving warm cut into wedges. Serve with clotted cream, double cream, single cream, crème fraîche or ice cream.