Shortbread pie with black currants. Delicious shortbread pie with blackcurrant Recipe currant pie shortbread pastry

This pie can be baked with any berries, raspberries, cherries, blackberries, since mine like it sour, I bake with blackcurrants. The berries can be fresh or frozen - the choice is yours.

• 5 eggs
• 1 cup granulated sugar
• 2 cups flour (200 g cups)
• 2 cups frozen blackcurrants
• A little butter to grease the pan

Beat the eggs with sugar until thick foam (the more you beat the eggs, the fluffier the cake will be),

add flour and knead the dough.

Pour currants into the dough (without defrosting!)

mix well, place in a greased pan (you can also line the bottom of the pan with baking paper)

and place in an oven preheated to 180 - 200 C for 35 - 40 minutes. To prevent the dough from shrinking, try not to open the oven for the first 20-25 minutes while the pie is baking. Check readiness with a dry wooden toothpick or match.

Recipe 2: curd pie with black currants

• shape – Ø 25 cm

• 200 g flour
• 1 tsp. baking powder
• 150 g butter
• 100 g sugar
• 50 ml sour cream

• 400 grams of cottage cheese (the fattier the better)
• 100 g sugar
• 80 ml sour cream
• 1 packet vanilla sugar
• 1-2 tbsp. tablespoons starch (can be replaced with flour)
• 300 g black currants
• 3-4 tbsp. spoons of sugar
• powdered sugar for sprinkling
• Blackcurrant pie recipe:

1. Mix flour with baking powder. Add chopped cold butter and rub into crumbs with your hands.
   
2. Add sugar and sour cream and knead into a soft dough.
   
3. Place it in the refrigerator for 30 minutes.
4. At this time, prepare the filling. Grind the cottage cheese and sugar immediately in a blender. (Or if you don’t have a blender, grind through a sieve and then mix with sugar.) Add sour cream, starch, vanilla sugar and mix. If the curd mass is thick, 1 tbsp is enough. l. starch, otherwise add two.
   
5. Wash the blackcurrants and drain all the water thoroughly.
   
6. Grease a Ø 25 cm baking dish with butter and sprinkle with flour. I used a cast iron skillet without a handle. Or you can take silicone muffin tins - you’ll get small baskets instead of a pie.
7. Using your hands, spread the dough along the bottom of the pan so that you get sides 4 cm high. Prick with a fork in several places.
   
8. Place the curd filling.
   
   
9. Sprinkle with black currants and sugar on top.
   
10. Place in an oven preheated to 180°C for 25-30 minutes.
    

Only cut the currant pie when it has cooled completely! It tastes great cold, even the next day. Sprinkle generously with powdered sugar before serving.

Recipe 3: blackcurrant puff pastry pie

This dessert turns out so delicious, with a crispy crust that melts in your mouth and a pleasant sweet and sour filling.

For the test

• Flour – 500 grams
• Butter – 400 grams
• Cold water – 200 grams
• Salt – 0.5 tsp.
• Lemon juice – 1 tbsp.

For filling

• Currant
• Apples – 2 pcs.
• Sugar to taste

First we need to make the base for the pie and for this we will prepare instant puff pastry. If you want, you can do it easier and buy ready-made dough in the store and immediately start making the pie.

Pour very cold water into a cup. You can first keep the water in the refrigerator. Add egg, salt, lemon juice to the water and stir the mixture thoroughly.

Pour the flour onto the table and grate the butter into it, then stir it into crumbs with your hands.

Make a well in the middle of the crumbs and pour the liquid into it in small portions, constantly stirring the mass with your hands. There is no need to knead the dough; it needs to be collected by hand into a homogeneous mass.

After this, wrap the dough in a bag and put it in the refrigerator for at least 2 hours. As you can see, the dough really cooks very quickly, but you still need to prepare it in advance. You can store this dough in the refrigerator for about a week.

Now let's start making the pie.

Divide the puff pastry into 2 parts and roll out one part and place in the pan, removing excess dough around the edges.

Pour the beans into the dough, level it out and put it in the oven for 8 minutes.

At this time, peel the apples and cut them into small slices. Add sugar to taste and 2 tablespoons of starch to the currants and mix.

Roll out the second part of the dough into a thin layer and cut into thin strips.

Remove the crust from the oven, let it cool slightly and remove the beans. Place apple slices on top and sprinkle lightly with sugar.

Pour currants over the berries and spread them evenly over the surface.

Place strips of dough on top in the form of a mesh. Brush the top with beaten egg and sprinkle with a little sugar.

We bake our pie with apples and currants at 200C for about 20 minutes. When the pie is ready, let it cool and you can serve it for tea.

Recipe 4: open-faced blackcurrant shortbread pie

• Black currant (300 g.)
• Chicken egg (3 pcs.)
• Wheat flour (260 g.)
• Butter (120 g.)
• Potato starch (2 tablespoons)
• Sour cream 15% fat (210 g)
• Sugar(170 g)
• Vanilla sugar (10 g.)

In principle, instead of blackcurrants, you can use any berries, a mixture of them, or even other fruits, and you will always get a delicious, aromatic pie, for which you will definitely be thanked.

First you need to prepare the base for the pie; this is what takes up most of the cooking time (except for the baking itself). To do this, sift the flour into a large bowl or container. Add 75 grams of sugar and a bag of vanilla sugar (10 grams. Can be replaced with vanilla, vanilla flavoring).

Cut the cold butter into cubes. Add butter to flour and mix into fine crumbs. It’s more convenient to do this with a mixer, but I had to knead with my hands.

Add egg and 1 tablespoon flour. Stir and knead the dough, which should not stick to your hands. If necessary, add a little flour. Wrap the resulting dough in cling film and place in the refrigerator for at least 30 minutes. My dough was in the cold for a little over an hour.

After the specified time, remove the dough. Roll it out and put it in the mold. I did it differently: I tore off pieces from the dough and “sculpted” the base for the pie; the dough looked like soft plasticine. Make small sides (of course, it’s better and more convenient to use a springform pan, but I still don’t have one). Prick the resulting cake with a fork and bake for about 10 minutes at 180 degrees.

Wash the blackcurrants, sort them, remove excess branches. Divide the currants into two parts. Mix one part with a tablespoon of sugar.

Prepare the fill. To do this, mix 200 milliliters of sour cream, 2 eggs, starch and 60 grams of sugar with a whisk.

First place the berries mixed with sugar on the semi-finished cake. Place the remaining currants on top.

Sprinkle the berries with 3 tablespoons of sugar.

Pour the prepared filling on top. Bake the pie for about 25 minutes at 180 degrees.

Remove the finished pie from the oven and let it cool. The filling should be frozen, not liquid.

Serve the pie warm or cold. This is how the beautiful aromatic pie turned out, the berries are all whole, so the pie has a pleasant sourness. Moderately sweet, very tender and disappears very quickly 🙂 Bon appetit!

Recipe 5: blackcurrant pie in a slow cooker

• Chicken egg (3 pcs.)
• Sugar (1 cup)
• Premium wheat flour (1 cup)
• Black currant (100 g.)
• Potato starch (1 tbsp)
• Butter (1 teaspoon)

The pie turned out amazingly delicious. The dough is simple, a minimum of ingredients, maximum benefits and pleasure. The dough is prepared like a charlotte pie.

Beat three eggs with a mixer for two minutes. Next, add a glass of sugar, add gradually and beat for 7-10 minutes.

Be sure to sift the flour. We have a pie without baking powder, so we saturate the flour with oxygen. Thanks to sifted flour and well-beaten eggs, the dough becomes airy.

Currant berries, I have them frozen, roll in starch, or you can replace it with flour. I did this so that the currants would not sink to the bottom, but would be on top of the pie.

Place the dough in a greased bowl with butter. Sprinkle blackcurrants on top of the dough.

Set to “baking” mode and bake for 45 minutes

After the cooking time has passed, the currant pie is ready. Bon appetit.

Recipe 6: blackcurrant pie with kefir

• Chicken egg (3 pcs.)
• Kefir (1 cup)
• Sugar (1.5 cups)
• Butter (100 g.)
• Baking soda (1 teaspoon)
• Wheat flour (2 cups)
• Vanilla sugar (10 g.)
• Black currant (200 g.)

I have been baking this pie for many years. When you need to quickly prepare something for tea, it always helps. Easy to prepare, from the most common products that, as a rule, are always in the house. Currants can be replaced with any berries or fruits. I like it best with cherries or apricots.

Pour kefir into a bowl, add sugar. Mix.

Melt the butter.

Add butter and eggs to kefir and sugar. Add a level teaspoon of baking soda and vanilla sugar.

And sifted flour. Mix the dough well.

Place black currants in the dough.

Line a baking dish with paper and pour out the dough. I have a springform pan, so if I don’t line it with parchment, the dough will start to leak out. A one-piece pan with a non-stick coating does not need to be lined with paper. You can simply grease it with oil or not at all if you are confident in it.

We bake the pie in the oven at a temperature of 175-180 degrees for 40-45 minutes. It all depends on the oven.

Remove the cake from the pan, let it cool and cut into portions. Place in a saucepan with a lid. It doesn’t go stale for a week—checked.

Even in winter, you can make pies with berries, despite the fact that summer and the seasonal harvest are still far away. If you took care of this in advance and prepared fresh berries, then preparing a pie with currants on shortcrust pastry will not be difficult for you. But for those who did not have the opportunity to make such preparations, it is too early to get upset. You can bake a currant pie using fresh frozen berries, which can now be purchased in the store all year round.

This pie perfectly combines sweet shortcrust pastry and airy berry filling with a slight sourness. The cake turns out incredibly tender, bright and appetizing.

In the proposed recipe you will find detailed step-by-step photo instructions for preparing aromatic pie with currants on shortcrust pastry.

recipe for pie with berry filling and meringue on shortcrust pastry

Ingredients:

For the test:

• butter – 180 g,
• flour – 270 g,
• sugar – 100 g,
• salt - a pinch,
• egg yolk – 3 pcs.,
• baking powder – 5 g.

For filling:

• currants (fresh or frozen) – 500 g,
• egg white – 3 pcs.,
• sugar – 120 g,
• potato starch – 10 g,
• flour – 1.5 tbsp. spoons.

Cooking process:

Sift the flour onto a flat surface, such as a table.

Add salt, sugar and baking powder.

Then add the butter and, using a wide knife, chop it with the flour into fine crumbs.

After this, add the yolks and knead into a soft pliable dough.

Place the dough in the refrigerator for approximately 1 hour.

Meanwhile, rinse the berries and dry them, transferring them to a dry cloth. If you use frozen currants, you must first defrost them.

Beat the egg trees with sugar until they form stiff peaks, i.e., so that they hold their shape.

Place the currants in a bowl and mix with flour and starch.

Then place the whipped whites on the layer of berries and gently stir with a spatula or spoon.

Using your hands, distribute the finished dough into the pie pan and make sides.

Prick the dough along the bottom with a fork.

Place the filling on the dough and smooth it out. Bake in an oven preheated to 180 degrees for about 30 minutes.

The currant pie is ready. Enjoy your tea!

All lovers of berry desserts may be interested in this very simple recipe for shortcake with black currants and airy filling. Very tasty, tender and incredibly appetizing!

This easy homemade blackcurrant shortbread pie is the perfect combination of rich and light baked goods. The crust turns out very crispy, and the top is tender and juicy. It is best to use berries both when baking and before serving the pie, decorating it on top.

Number of servings: 8-10

A simple recipe for homemade blackcurrant shortbread pie step by step with photos. Easy to prepare at home in 1 hour. Contains only 290 kilocalories.

• Preparation time: 12 minutes
• Cooking time: 1 hour
• Calorie Amount: 290 kilocalories
• Number of servings: 11 servings
• Occasion: For children

• Complexity: Simple recipe
• National cuisine: home kitchen
• Type of dish: Baking, Pies

Ingredients for six servings

• Flour - 1.5 Cups
• Baking powder - 1 teaspoon
• Butter - 100 grams
• Sugar - 200 grams (100 grams for dough, 100 grams for filling)
• Egg - 2 pieces
• Citrus zest - 1 teaspoon (optional)
• Corn starch - 1 tbsp. spoon
• Blackcurrant - 300 grams

Step-by-step preparation

1. First you need to make the crust. Sift flour and baking powder into a deep container. Stir.
2. Carefully separate the yolks and add them to the dough (set aside the whites, we will need them). Add sugar and butter. You can also add a little orange or lemon zest to the blackcurrant shortbread recipe for flavor. Mix everything thoroughly until smooth.
3. Place the dough in a heat-resistant form. Place in the refrigerator for 20 minutes.
4. Afterwards, you need to preheat the oven and place the cake there for 15-25 minutes (depending on the volume of the mold and the thickness of the dough). The edges should be slightly browned. Remove the cake and let it cool slightly.
5. It's time to start filling. To do this, place the whites in a deep bowl with a pinch of salt and beat. Add sugar and cornstarch. Beat the mixture for at least 5 minutes until stiff peaks form.
6. Wash the berries and dry well with a paper towel. This homemade blackcurrant shortcake will be served with fresh berries as a garnish, so only half is added to the filling. Stir gently.
7. Place the whipped egg whites and berries on the crust and smooth out. Place the pan in the oven for 10-12 minutes.
8. When a golden brown top forms, the pie can be taken out. After it has cooled a little, sprinkle it with berries and you can serve.
9. Here is a completely simple option for making shortcake with black currants. If desired, it can also be supplemented with ice cream, it will be even tastier! Bon appetit.

Currant pie is a wonderful dessert that will win your heart with its simplicity and elegance of taste. The combination of sour currants and sweet dough will refresh any tea party and remind you of sunny summer.

Russia is the leader in currant cultivation on the world market. Therefore, pies with this berry can be considered a Russian national dish. Rus' has always been famous for its pies with a variety of fillings. Not a single holiday would be complete without them. The housewives baked shortcake with currants for tea, try baking it too.

Products

• eggs 2 pcs.;
• butter 198 g;
• starch 60 g;
• berries 505 g;
• flour 320 g;
• sugar 295 g;
• baking powder 10 g;
• salt ½ tsp;
• vanilla sugar ½ tsp.

Recipe

1. Before cooking, take the butter out of the refrigerator in advance so that it is soft when kneading the dough.
2. The flour must be sifted and mixed with baking powder. To knead the dough, break the eggs into a bowl, add a glass of sugar (three tablespoons of the amount of sugar indicated in the recipe will go into the filling), vanillin and a pinch of salt. Mix the mixture with a whisk for a minute. Add softened butter to the bowl with the rest of the ingredients, cutting it into small pieces.
3. After adding the prepared flour to the butter, sugar and eggs, you need to quickly knead the dough. If the dough is too sticky, add a little more flour. The finished dough is placed in a plastic bag and refrigerated for 1 hour.
4. At this time you can make the berry filling. Wash the blackcurrants and leave them on a sieve to drain. When the berries are dry, mix them with two tablespoons of potato starch and three tablespoons of sugar.
5. Take the dough out of the refrigerator. Cut it into two unequal parts. Most of it is rolled out with a rolling pin to the size of the mold, making the base of the pie. Turn the oven on at 180 degrees so that it heats up while the formation of the cake comes to an end.
6. Place the dough base into a greased pan. Prepared berries are placed on top. Take the rest of the dough out of the refrigerator and grate it on a coarse grater over the berries. It’s okay if the dough leaves some of the berries exposed. It will simply serve to decorate our pie.
7. Place the blackcurrant shortbread pie in the oven. Bake at 200 degrees for about 40 minutes (maybe a little longer). After checking the readiness with a wooden stick, take out the golden brown pastries and cut them into portions after cooling.

Biscuit with currants

Products

• eggs 4 pcs.;
• sugar 200 g;
• flour 130 g;
• baking powder ½ tsp;
• black currant 310 g.

Recipe

1. This is the easiest blackcurrant pie recipe. The dough for it is prepared in the same way as for apple charlotte. Only instead of apples they add currants to the pie.
2. Biscuit dough can be made without baking powder if you are baking regular cake layers. But since our filling is made from berries, which will release juice during baking, we add a little baking powder.
3. A glass of flour is sifted and mixed with baking powder. The berries are washed and left on a sieve to drain.
4. Eggs are divided into whites and yolks. Using a mixer or whisk, make an elastic white foam from the proteins. At the end of whipping, sugar is gradually added.
5. At this stage, you can turn on the oven at 200 degrees and grease the pan with oil or line it with oiled food paper.
6. Egg yolks and flour are added to the beaten whites. Mix everything quickly with a spoon until the lumps disappear. Pour the dough into the prepared form, pour the prepared berries into the dough on top. Place the pie in the oven for half an hour. Do not open the oven door during baking. The finished cake is taken out and left to cool (a hot sponge cake may settle when cutting).

Original recipe

Products

• powdered sugar 82 g;
• vanillin;
• baking powder 10 g;
• cottage cheese 205 g;
• currants 155 g
• butter 105 g;
• egg 2 pcs.;
• flour 205 g;
• sugar 82 g.

Recipe

1. Begin preparation by kneading shortcrust pastry. Place butter at room temperature, cut into pieces, into a bowl. Add powdered sugar and flour with baking powder to the butter. Grind everything into butter and flour crumbs.
2. The dough pan is covered with oiled food paper. Place two thirds of the dough into the mold.
3. Using a blender, mix cottage cheese, eggs, sugar and vanilla sugar in a separate bowl. The curd mass is poured onto the dough in the mold. The remaining dough is spread on top of the curd mass. Washed and dried black currants are placed on top of the pie and sprinkled with a spoon of sugar.
4. Bake at 190 degrees for about half an hour. After baking, you can decorate the top of the pie as you wish (toasted nuts, cream, grated chocolate, etc.).

The original recipe is ready. Enjoy your meal!

Shortbread dough and, of course, berries. In our article we will tell you how to prepare such dough. The pie will definitely appeal to lovers of berry desserts. The baked goods turn out incredibly appetizing, tender and tasty.

Simple recipe

Even a novice cook can prepare such a simple pie. The top of the product is juicy and the crust is crispy.

Before serving, the dessert is decorated with additional berries.

To make sand you will need:

• one tbsp. a spoonful of starch (it is advisable to use corn starch for these purposes);
• half a stick of butter (about one hundred grams);
• three hundred grams of black currant;
• two eggs;
• one and a half cups of flour;
• teaspoon baking powder;
• sugar (100 grams are needed for the filling, the same amount is required for the dough).

Baking at home

Every pie starts with dough.

1. First make the crust. To do this, pour flour (sifted) into a deep bowl. Next add baking powder. Then stir.
2. Separate the whites from the yolks. Add the latter to the total mass.
3. Then add sugar and butter.
4. Throw in some orange zest.
5. Then stir until smooth.
6. Then put it in the mold and put it in the refrigerator for twenty minutes.
7. Preheat the oven, place the pan for about twenty minutes.
8. Once the edges are browned, remove the crust.
9. Now make the blackcurrant shortbread pie filling. To do this, pour the whites into a deep container, add salt and beat the mixture.
10. Then add starch and sugar.
11. Beat the cream for more than five minutes until stiff peaks form.
12. Wash the currants and dry with a paper towel.
13. Add half the berries to the filling. Stir the mass.
14. Lay out the egg whites and smooth them out.
15. When the top of the blackcurrant shortcake is golden brown, take it out. Let the baked goods cool, decorate the top with berries and serve.

Shortbread pie with blackcurrant and cottage cheese

For the test you will need:

• a glass of flour;
• sugar (only 100 grams required);
• half a stick of butter (about one hundred grams);
• egg;
• baking powder (a couple of pinches).

For the filling you will need:

• two eggs;
• two tbsp. spoons of starch;
• vanilla sugar (a couple of pinches);
• black currant (300 g);
• two hundred grams of sugar;
• 100 ml sour cream;
• half a kilogram of cottage cheese.

Preparing dessert

How to make a delicious dessert?

The baked goods turn out very tasty and beautiful!

Meringue Pie

The test requires:

• half a glass of sour cream;
• two glasses of flour;
• a pinch of salt;
• 150 grams of butter;
• one and a half teaspoons of baking powder.

For the filling you will need:

• 250 grams of black currants;
• starch (a total of 2 tablespoons are required, put a couple of teaspoons of them in the meringue, the rest in the filling);
• a pinch of salt;
• three proteins;
• sugar (preferably cane sugar, about 150 grams).

Making meringue pie

To make blackcurrant shortbread pie, you need to knead the dough.

1. Melt the butter and let sit for five to seven minutes.
2. Pour it into a bowl, add sour cream. Stir.
3. Add the sifted flour, baking powder and salt and knead the dough. Wrap it in plastic and hide it in the refrigerator for thirty minutes.
4. At this time, prepare a mold (use a springform pan). Cover it with paper.
5. Remove the chilled dough. Spread it evenly into the pan. Form the sides.
6. Prick the dough.
7. Cover it with baking paper on top. Then place a load (for example, it could be a layer of nuts), so the dough will not rise.
8. Place the pan in the preheated oven for fifteen minutes.
9. Remove the weighted paper. Bake the cake until golden brown. This process will take approximately five to ten minutes.
10. While the crust is baking, prepare the filling. Roll currants in starch.
11. Next, prepare the meringue. Beat the egg whites with a mixer with a pinch of salt at low speed.
12. After a large foam appears, start adding sugar and starch (the one that was left for the meringue). Beat until stiff peaks form.
13. Remove the crust from the oven. Sprinkle it with starch (1 tsp). Place 1/3 of the currants on top.
14. Then mix the meringue with the remaining berries. Place on top. Place the cake in the oven to bake for forty to sixty minutes. The oven temperature should be 150 degrees.

This recipe for shortbread pie with black currants will delight the whole family with its taste and appearance.