An old family favourite recipe my mother used to make. Delicious served with custard or cream.
Preparation time 20 minutes
Cooking time 35 minutes
- 8 oz (110g) plain flour
- 2 oz (50g) butter
- 2 2oz (50g) lard
- Pinch of salt
- Milk to glaze
- Water to mix
- 2 lbs (900g) damsons
- 2 oz castor or demerara sugar
- 2 tablespoon water
Pre-heat the oven to Gas mark 5 (375F 190C)
For the pastry, sift the flour into a large mixing bowl, cut the firm fat into cubes, and add to the flour. Add the salt and then rub the fat into the flour using your fingertips until the mixture resembles breadcrumbs. Add 2 tablespoons of water and mix the mixture with a round bladed knife until it forms ball of dough. Sprinkle a little flour onto a cold flat surface, and gently knead the dough. I recommend you leave the pastry in the refrigerator for about half an hour before using.
Roll out the pastry on a lightly floured surface. Line an 8” (20cm) pie dish or tin. Wash and cut the damsons in half and remove the stones. Place the damsons in the pie dish and sprinkle with sugar. Cover with the remaining pastry. If you have pastry left over you can decorate the top of the pie. Brush the top with a little milk and put some cuts in the top for the steam to get out. Place the pie on a baking tray in the centre of the oven and cook for 30-35 minutes, until the top is golden. Sprinkle with castor (optional).