Currant pie from shortcrust pastry

4 servings

45 minutes

Blackcurrant pie made from shortcrust pastry is a delicate and aromatic treat rooted in Russian culinary traditions. Its light, crumbly dough pairs perfectly with the sweet-sour taste of blackcurrants, creating an ideal balance of flavors. Rich in vitamins and antioxidants, blackcurrants give the pie not only a vibrant flavor but also an appetizing ruby color. This pie can be served for family tea time or at festive tables; it is versatile and loved by many. The simplicity of preparation makes it accessible even for novice cooks, while natural ingredients ensure health benefits. The pie is best enjoyed warm when the dough is still tender and the filling retains its fresh berry aroma.

Energy value per serving

• Calories: 356.9
• Proteins: 6g
• Fats: 16.7g
• Carbohydrates: 44.2g

Ingredients

• Wheat flour: 1 glass
• Sugar: 3 tbsp
• Butter: 70 g
• Chicken egg: 1 pc
• Vanilla: 1 tsp
• Baking powder: 0.5 tsp
• Currant: 200 g

Cooking steps

1. Soft butter (70 g is about just over 1/4 of a pack) mix with sugar and vanilla using a fork.

   Required ingredients:

   • Butter: 70 g
   • Sugar: 3 tablespoons
   • Vanilla: 1 teaspoon

2. Add an egg and stir until smooth.

   Required ingredients:

   • Chicken egg: 1 piece

3. Add flour and baking powder, mix until homogeneous.

   Required ingredients:

   • Wheat flour: 1 glass
   • Baking powder: 0.5 teaspoon

4. Grease the mold with butter.

   Required ingredients:

   • Butter: 70 g

5. Spread the dough in the mold and distribute it over the entire surface.

6. Place the currants on top (not thickly).

   Required ingredients:

   • Currant: 200 g

7. Sprinkle with sugar.

   Required ingredients:

   • Sugar: 3 tablespoons

8. Place in a preheated oven at 180 degrees.

9. Bake for about 30-40 minutes.