Black Currant Plate Pie

1. Make the pastry: Thoroughly mix flour, baking powder and salt in a medium mixing bowl.

2. Mix 1/2 cup butter into the flour mixture with a pastry knife or fork. Keep mixing until it resembles small peas.

3. Stir 2 tablespoons of sugar into the mixture, then slowly add ice water (one tablespoon at a time) until the mixture forms large clumps.

4. Briefly knead the dough (if the dough does not knead into a consistent ball, then it needs more water). Wrap in cling wrap, flatten into disk and chill for 1 hour.

5. Make the pie: Preheat oven to 350 degrees F (180 degrees C).

6. Divide the dough in half and roll out for the bottom and top crust to fit a 9 inch pie plate.

7. Transfer the dough for the bottom crust to the pie plate. Add the berries to the center and leave them slightly piled in the middle. Sprinkle sugar on the berries (the amount of sugar depends on how tart your berries are and how sweet you like your pie).

8. Roll out the second piece of dough but before transferring it to the waiting pie, brush the edges with egg white. Place the dough on top and press to seal the edges. Trim any overhang with a flat bladed knife using a swishing motion.

9. Crimp the edges with your thumb or press the tines of a fork to provide a decorative seal. Brush the remaining egg white over the top then sprinkle on the reserved sugar. Use a small sharp knife to cut three small slits in the crust to allow steam to escape while baking.

10. Bake at 350 degrees F (180 degrees C) for 25-30 minutes until the pastry is dry to the touch, it will be very slightly golden as the only egg is in the wash, rather than the dough.

11. Cool for 5-10 minutes before slicing and serving.

Notes
This pie freezes beautifully, whole or cut into slices. It will keep at room temperature for approximately 3 days covered with cling wrap.