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.

Bilberry pickers on The Chevin, Otley.

Here is a recipe from Haworth; a good hunting ground for these little gems.

 Ingredients

• Around 1 lb (450g) of bilberries
• 4 oz (113g) white sugar

 Method

1. Line a pie dish with shortcrust pastry
2. Fill with bilberries and mix in the sugar
3. A splash of lemon juice may be added
4. Cover with a pastry top, dampen and seal the edges.
5. Make a small hole in centre of pie to allow the steam to escape
6. Bake in a medium to hot oven until pastry is brown and crisp.
7. 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.