Shortbread pie with currant jam
8 servings
60 minutes
Sand pie with currant jam is the embodiment of home comfort and Russian culinary traditions. Its tender crumbly dough combines with a rich sweet-sour filling of black currants, creating a harmony of flavors. This pie has been made in Russian homes for ages, delighting loved ones with the warmth and aroma of fresh baking. The sweetness of the dough softens the tartness of the jam, making the dessert balanced and incredibly appetizing. An ideal choice for family tea gatherings, this pie is easy to prepare, and its golden crust and berry freshness will bring joy to everyone who tries it. Serve it slightly cooled – this way its flavor unfolds most fully.
1
Melt the butter in a water bath. Then let it cool. Preheat the oven to 180 degrees.
- Butter: 200 g
2
Beat the eggs and sugar until white. Add vanilla, baking soda, and melted cooled butter. Mix everything.
- Chicken egg: 2 pieces
- Sugar: 200 g
- Vanilla: pinch
- Slaked soda: 1 teaspoon
- Butter: 200 g
3
Gradually add flour and mix. When the dough becomes hard to mix, grease your hands with sunflower oil and continue kneading; it won't stick to your hands. The dough should have a consistency that makes it easy to roll out (I placed it in the mold by hand).
- Wheat flour: 2.5 glasss
- Butter: 200 g
4
Divide the prepared dough into two parts, put the smaller one in the freezer for 20 minutes. Place the second one in a baking mold.
5
Then spread the jam on the dough, evenly leveling it across the surface. Take a part of the dough from the freezer, grate it on a coarse grater, and sprinkle it on top of the jam.
- Blackcurrant jam: 200 g
6
Place in the oven and bake for 20-30 minutes. It's better to remove the pie from the mold after it has cooled.