Raspberry and Currant Pie
8 servings
40 minutes
Raspberry and currant pie is a true embodiment of Russian home baking, where the sweetness of raspberries harmonizes with the tartness of currants. The origins of such berry pies date back centuries when housewives used seasonal fruits to create simple yet incredibly delicious desserts. The delicate dough made with margarine has a crispy crust, while the airy protein cream adds lightness and sophistication to the pie. Baked berries with sugar and starch form a juicy filling that melts in your mouth. This pie is perfect for a cozy family tea time or festive gathering, highlighting the traditions of Russian cuisine.
1
Separate the egg white from the yolk.
- Chicken egg: 3 pieces
2
In a bowl, mix 1 pack of room temperature margarine, 2.5 cups of flour, and 3 egg yolks. Add baking soda mixed with vinegar. Knead the dough until it becomes smooth and elastic. Put 1/3 of the dough in the refrigerator.
- Margarine: 200 g
- Wheat flour: 2.5 glasss
- Chicken egg: 3 pieces
- Soda: 0.5 teaspoon
- Vinegar: 0.5 teaspoon
3
Wash the berries (if frozen) and let the water drain. Add 0.5 cup of sugar and mix.
- Frozen berries: 400 g
- Sugar: 1.5 glass
4
Grease the baking dish with butter. Place the dough with edges.
5
Beat 3 egg whites and 1 cup of sugar.
- Chicken egg: 3 pieces
- Sugar: 1.5 glass
6
Spread the berries and lightly sprinkle them with starch through a sieve.
- Frozen berries: 400 g
- Potato starch: 1 teaspoon
7
Cover the berries with protein cream.
8
Grate the remaining dough on a coarse grater and sprinkle it over the pie.
- Wheat flour: 2.5 glasss
9
Bake in a preheated oven at 180 degrees for 40 minutes.