Venison Squash & Blackberry Pie

I love saving my favourite pie recipes for the colder months and this pie is definitely one of our faves! We love this delicious Scottish Venison, Squash and Blackberry Pie, it is so easy to cook especially since the filling is made throughout the day in the slow cooker. As a busy mum I love quick and easy hearty meals.

I used venison from the Scottish Highlands, butternut squash and blackberries in this recipe and the ingredients all worked so well together. It has all the flavours of Autumn with its hints of cinnamon and allspice too!

You can also use wild blackberries in this recipe, we call them brambles. They are so delicious and nutritious too and you can make so many delicious recipes with them throughout the Autumn months. If you can’t source wild blackberries you can also use shop bought blackberries too. They will work just as well in this recipe but we love foraging and its always more fun to source food for free than to buy them.

This recipe also works well with the following recipes and the three of them together would make a delicious Scottish meal.

Things you will need for this recipe:

  • A medium sized slow cooker or a family sized pressure cooker. I like the medium crockpot slow cooker and it has worked really well for us for years now. I look forward to upgrading to the larger family crockpot soon. I use the pressure king pressure cooker and it works really well at preparing slow cooked type foods in a shorter time. I do find my slow cooker is easier to use despite it taking longer and I find it easier to check the cooking process throughout the day.
  • You can make the pastry in a bowl with your bare hands…but…I love my Kitchen Aid and I use it for everything! I would recommend using a kitchen aid or other powerful food mixer for making your pastry dough.
  • I have used a le cruset pie dish for this recipe. You can also use a glass style dish or other available pie dish.
  • You will also need a chunky wooden chopping board and wooden rolling pin like I have used in the video. I find these are best to work with for rolling dough.

Venison Squash & Blackberry Pie Recipe

Slow Cooker Pie Filling:

  • 1 onion
  • 3-4 chopped carrots
  • 500g cubed venison
  • 2 chopped potatoes
  • 1/2 cup of flour
  • 1tsp of salt
  • 1/2 tsp of allspice
  • black pepper
  • 1tsp of cinnamon
  • 1/2 a butternut squash chopped
  • handful of blackberries
  • 250ml of water
  • 1tbsp of butter

Shortcrust Pastry:

  • 300g of plain flour
  • pinch of salt
  • 150g of butter
  • 3tbsp of cold water

Recipe Instructions:

  1. Prepare the slow cooker by warming it up to the desired temperature. I have used the high heat setting but you might be ok with anything from a medium to high setting. It will be different on all devices.
  2. Add all of the slow cooker pie filling ingredients apart from the water and butter.
  3. Mix them all together to ensure that the spices and the flour cover all the pieces of vegetables and meat.
  4. Add in the water and stir through well.
  5. Cook in the slow cooker until the meat is tender and the vegetables are melt in the mouth texture. This should be around 4-5 hrs on med-high.
  6. Cut up the larger pieces of meat if you desire and carefully add all of the slow cooker meat into a medium sized pie dish.
  7. Leave the pie dish with the venison filling to the side to cool slightly.
  8. Preheat the oven to 180 (160/170oc for a fan) and start preparing the pastry.
  9. Add the butter, salt and flour to the mixing bowl and mix well until the mixture resembles breadcrumbs.
  10. Turn on the mixture to a medium speed and carefully pour in the water. You might need more or less water than the 3tbsp and you want to aim for an easily manageable dough that isnt sticky or too dry.
  11. Keep aside a small part of dough to create a decorative topping if you wish.
  12. Roll out the dough on a floured surface into a large enough circle to cover the pie dish.
  13. Place the dough carefully across the pie dish and make several holes with a fork across the top as in the video above.
  14. Use your small piece of dough to create a design on the top of the pie if you wish. In the video above I created a small Scottish thistle and a Scottish flag…get creative!
  15. Place the pie in the oven for 25-30minutes or until the pastry is brown and cooked through. Keep a close eye, you do not want to burn it!
  16. Enjoy with greens, root vegetables or other seasonal vegetables or salads.

Did you know my Traditional Scottish Cookbook will be available to all of my website subscribers soon! Enter your email below to be kept up to date with my new recipes and FREE recipe books.

Feel free to add the below pin to your favourite pinterest board to save the recipe for later:

You may also enjoy my other new posts below:

Winter Veg Soup

This traditional Scottish Winter Vegetable soup is so good on a cold Winters day. It’s made with a hearty selection of seasonal Scottish root vegetables and a piece of beef rib to sweeten and add flavour.

Steamed Lamb Pudding

This traditional Scottish Lamb pudding is actually based on a very old Scottish recipe for a mutton pudding. So if you can get your hands on mutton I would give it a go with that but lamb is really delicious and works really well in this recipe with the addition of potatoes and onions.

Scottish Fatty Cutties

Traditional Scottish Fatty Cutties come from Orkney and I first tried them from a company up there. My kids loved them and I knew I would have to find a recipe for them. This recipe is based on a traditional recipe from Orkney and has been kept as close to the original as possible. They … Read More

Heather Honey & Oat Pancakes

These Scottish Heather Honey and Oat Pancakes are so easy to make and are really delicious for breakfast with fresh fruit and a drizzle of raw honey or maple syrup. They are fluffy and light and are so quick and easy to make for breakfast.

Scottish Haggis Balls

These Scottish haggis balls made with Traditional Scottish Haggis are so easy to make and delicious served up with some neeps (turnip) and tatties (potatoes) or some clapshot. I’m serving my balls up with some clapshot in this recipe as they work so well together.

Scottish Potted Trout

This is such a delicious traditional Scottish recipe for potted trout and very easy to make. I like it in the Winter months but it is equally good in the warmer months too. It travels well and goes nicely with toast, crackers and oatcakes. We enjoy it on toast triangles with a bowl of warm … Read More

Burns Night Cheese Board

We love a good Scottish cheese board in this house and with a few good Scottish cheeses, chutneys and home made jellies its the perfect treat! I thought this cheese board would work really well as a center piece for any Traditional Scottish Burns night celebration.

Scotch Barley & Kale Broth

If your looking for something hearty and healthy this January then this broth is perfect for you. This recipe is biult up on a delicious beef broth using leeks, onions and kale for the vegetable base and can also be served with a wee suppie cream. The barley in this recipe is loved by all … Read More

Pear Mincemeat & Caramel Tart

This delicious pear, mincemeat and caramel tart is really lovely served with the Scottish real dairy traditional Ice cream from Mackie’s of Scotland. It works so well with the caramel sauce and the tart is so sparkly with all of the sprinkled glitter. Its the perfect dessert around the Christmas and Hogmany period.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.