Lenten pie with blackcurrant
3 servings
75 minutes
The most delicious thing about this pie is the contrast between the soft, runny, slightly sour filling and the baked crust. It has a homey coziness and a sweet old-fashionedness. Even exact proportions are not really necessary - everything can be done by eye, and instead of frozen or fresh currants, use homemade five-minute jam.
1
Thaw the berries.
- Blackcurrant: 1 glass
2
Sift a cup of flour into a bowl, add salt, sugar, vanilla sugar, water, vegetable oil, mix, then add the remaining sifted flour with baking soda.
- Wheat flour: 1.6 glass
- Sugar: 5 tablespoon
- Vanilla sugar: 1 tablespoon
- Water: 6 tablespoons
- Vegetable oil: 5 tablespoon
- Soda: pinch
3
Knead elastic dough, wrap in film, and refrigerate for 1 hour.
4
Add flour and sugar to the berries and mix.
- Wheat flour: 1.6 glass
- Sugar: 5 tablespoon
5
Preheat the oven to 180 degrees and grease the pan with vegetable oil.
- Vegetable oil: 5 tablespoon
6
Divide the dough into 2 parts - one larger, one smaller.
7
Roll out most of it, place it in the mold, and make the edges.
8
Spread the filling on top.
9
Roll out the smaller part of the dough, cover the pie on top, carefully pinch the edges, brush the pie with vegetable oil, sprinkle with sugar, and make a small hole in the middle for steam to escape.
- Vegetable oil: 5 tablespoon
- Sugar: 5 tablespoon
10
Bake the pie for 30-35 minutes (it doesn't brown well, so don't overbake it; check the dough's readiness by poking it with a toothpick; if it comes out dry, the pie is ready).
11
Cool the pie a bit in the mold, then transfer it to a plate.