Open pie with blackcurrant
4 servings
30 minutes
Open pie with black currants is an embodiment of European culinary tradition, combining simplicity of preparation with rich flavor. This pie pays homage to rustic baking, where berry fillings were used to create aromatic desserts with a slight tartness. The crispy shortcrust pastry made with butter gently envelops the juicy black currant filling, which transforms into a fragrant treat with a refreshing note under the influence of sugar and oven heat. The pie is perfect for cozy tea gatherings and friendly meetings, revealing its charm when paired with a cup of fragrant tea or coffee. Its delicate dough and sweet-sour filling create a harmony of flavors, making it a true decoration for any table.
1
In a bowl, mix flour and sugar. Cut the butter into cubes and add to the mixture, mixing thoroughly and rubbing between your palms. Slightly beat the eggs and add to the mixture. If necessary, add a little more flour.
- Wheat flour: 300 g
- Sugar: 100 g
- Butter: 100 g
- Chicken egg: 2 pieces
- Wheat flour: 300 g
2
First, slightly thaw the black currants and sprinkle with sugar.
- Frozen blackcurrants: 200 g
- Sugar: 100 g
3
Roll the dough into a ball, set aside a small piece for decorating the pie. Roll the dough into a thin layer and place it in the mold. If the mold is not silicone, grease it with butter beforehand.
- Butter: 100 g
4
Place black currants in the prepared pie crust. Roll the remaining dough into strips and finish the pie. Sprinkle sugar on top.
- Frozen blackcurrants: 200 g
- Sugar: 100 g
5
Bake for 25-30 minutes in the oven at 180 degrees.