Bilberries grow in abundance on the hills of Yorkshire – but they take a lot of picking. Their small size requires time and effort to collect enough for a pie. However, their sharp, distinctive flavour makes your labour worthwhile.
Here is a recipe from Haworth; a good hunting ground for these little gems.
- Around 1 lb (450g) of bilberries
- 4 oz (113g) white sugar
- Line a pie dish with shortcrust pastry
- Fill with bilberries and mix in the sugar
- A splash of lemon juice may be added
- Cover with a pastry top, dampen and seal the edges.
- Make a small hole in centre of pie to allow the steam to escape
- Bake in a medium to hot oven until pastry is brown and crisp.
- Best served hot, with custard, or cold with cream
Source: Wright, V. (1981). A Haworth Kitchen. Recipes from the home of the Brontes. Victoria Wright. ISBN 0903775123.