Quick Blackcurrant Pie
6 servings
30 minutes
Quick blackcurrant pie is the embodiment of home comfort and warmth of Russian cuisine. Its history traces back to traditional berry pies made in village homes using seasonal fruits. The crispy dough, golden crust, and juicy berries create a delightful contrast of textures. Blackcurrant adds a slight tartness that harmonizes with the creaminess of butter and sweetness of powdered sugar. This pie is perfect for family tea gatherings and cozy evenings by the fireplace. It is especially good warm when the berries release their rich aroma while the dough remains soft inside and crispy outside. Serving it with ice cream or sour cream enhances the flavor even more, creating an unforgettable gastronomic pleasure.
1
Separate the yolk from the white.
- Chicken egg: 1 piece
2
Sift the flour and rub in vegetable oil and butter. When the dough resembles bread crumbs, add 2 tablespoons of cold water and knead (the dough should not stick to the sides of the bowl). Place the dough in the refrigerator for 30 minutes.
- Wheat flour: 175 g
- Vegetable fat: 40 g
- Butter: 40 g
3
Roll the dough into a round flatbread and place it on a baking sheet greased with vegetable oil. Brush the dough with egg yolk and sprinkle with semolina. Place black currants in the center of the flatbread, sprinkling the berries with sugar. Fold the edges inward.
- Vegetable fat: 40 g
- Chicken egg: 1 piece
- Semolina: 2 tablespoons
- Blackcurrant: 700 g
- Sugar: 18 g
4
Brush the surface with beaten egg white and sprinkle crushed sugar on the dough.
- Chicken egg: 1 piece
- Powdered sugar: 50 g
5
Bake at 200 degrees for 35 minutes, until the crust turns golden-brown.
6
Serve warm with sour cream or ice cream.