Recipes > Mucky Mouth Pie
Mucky Mouth PieJump to Recipe
Made with bilberries collected from the moors. You need patience for this as it will take a long time to collect a pound of bilberries as they are tiny! The dark rich juice of the bilberries will stain your mouth. Try it and see!
- Around 1 lb (450g) of bilberries
- 4 oz (113g) white sugar
- 8 oz Shortcrust pastry (8 oz (200g) plain flour
- 4 oz (100g) fat (margarine or butter)
- 8-9 teaspoons of cold water)
- Rub the fat into the flour until it looks like fine breadcrumbs, sprinkle with water and bring together using your hand. Rest pastry in a cool place for 30minutes before rolling out.
- 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 (190°C Gas Mark 5) until pastry is brown and crisp.
- Best served hot, with custard, or cold with cream.
- Note: if you haven’t the patience to collect the amount of bilberries needed you could add some blueberries or raspberries and still have a delicious tasting pie.
- Other variations bake bilberries in a pie dish in a Yorkshire pudding batter, which I haven’t tried but it looks delicious.